CHILI SAUCE
About 4 pint jars
This classic American condiment is tomato ketchup’s chunkier, more piquant cousin. For a spicy chile-based sauce, see Sriracha. Please read about pickling and How to Process.
Chop medium-fine in batches in a food processor:
- 3 red bell peppers, coarsely chopped
- 3 large onions, coarsely chopped
Put in a large pot and stir in:
- 7 pounds tomatoes, peeled, seeded, and chopped
- 1 ½ cups cider vinegar
- 1 cup packed light brown sugar
- 1 tablespoon salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon celery seeds
Stir to blend thoroughly, then bring to a boil over medium heat. Simmer, stirring often to prevent scorching, until thick, about 3 hours. Adjust the seasonings to taste.
Prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot pint jars. Pack the hot sauce into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the level of the chili sauce if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.