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Touchdown Chili Sauce




Source of Recipe


Midwest Living magazine's Ultimate Tailgating Recipe Guide






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
  






Instructions



1. Core and chop the ripe tomatoes (you should have a total of about 13 cups of chopped tomatoes).
   
2. In a 6- or 8-quart Dutch oven or kettle, stir together the chopped tomatoes, vinegar, sugar, chopped onion, chopped green sweet 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 until the chili sauce mixture is thick and reduced by about half.
   
3. Immexiately ladle the chili sauce into hot, sterilized half-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.
   






Final Comments


Makes about 7 half-pints.