Easy Chili Sauce
1 peck (35-40) ripe tomatoes
3 large green sweet peppers
3 - 5 small hot peppers
12 medium sized onions
1 bunch of celery
1 cup kosher or canning salt (non-iodized)
1 quart apple cider vinegar
6 cups white sugar
1 T. black pepper
1 T. ground cloves
1 T. ground cinnamon
1 T. ground ginger
Peel tomatoes & cut into small pieces. Clean sweet and hot peppers, onions and celery, and finely chop or grind. Put in medium sized crock. Stir in salt, cover and let stand for 6 hours. Turn into a cloth bag ( an old pillow case works well) and hang over a sink to drain overnight.
The next morning, combine vinegar, sugar, pepper, cloves, cinnamon and ginger and bring to a rolling boil. Add the drained vegetables. Bring back to a slow boil and then boil for 15 minutes stirring constantly. Watch it closely as it will burn easily. Put into sterilized jars and seal.
This recipe makes about 8 pints. My Mom got it from a friend of hers years ago and she tells me it saves you hours and hours of boiling. Lucky me, I've never known any other way!
This page was created on 10/30/02.
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