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Touchdown Chili Sauce




Source of Recipe


the web


List of Ingredients




6 pounds ripe tomatoes

2 1/4 cups white vinegar

1 1/3 cups sugar
3/4 cup chopped onion
1/2 cup chopped green sweet pepper
1 tablespoon salt

1 1/4 teaspoons ground cinnamon
1 teaspoon bottled hot pepper sauce
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg

Recipe



Core and chop the ripe tomatoes (you should have a total of about 13 cups of chopped tomatoes).

In a 6 or 8-quart Dutch oven or kettle, stir together the chopped tomatoes, vinegar, sugar, onion, green pepper, salt, cinnamon, hot pepper sauce, cloves and nutmeg. Bring the mixture to boiling; reduce the heat. Boil gently, uncovered, stirring occasionally, for about 1 1/2 hours or till the chili sauce mixture is thick and reduced by about half.

Immediately ladle the chili sauce into hot, sterilized 1/2-pint canning jars, leaving a 1/2-inch headspace. Wipe the jar rims, adjust lids. Process the jars of chili sauce in a boiling-water canner for 15 minutes (start timing when the water begins to boil). Remove the jars of chili sauce and cool on wire racks.

Makes about 7 1/2 pints.

Test kitchen tip: To be safe, check for any unsealed jars of chili sauce after canning in boiling water. When the jars are completely cool (after 12-24 hours), press the center of each lid. If the dip in the lid holds, the jar is sealed. If the lid moves up and down, the jar hasn't sealed. Store the contents of the unsealed jar in the refrigerator and use the chili sauce within three days. Or place the chili sauce in a freezer container and store it in the freezer for 3 months.

Cook's notes: Try this spicy, sweet condiment over frankfurters, bratwursts or burgers. The homemade sauce keeps in the refrigerator for up to 3 days, or freeze the mixture for up to 3 months after opening. Not interested in canning? Skip that step and just freeze the sauce.