Preserves: Kak's Chili Sauce
I remembered it as being delicious and since she passed away in January I wanted to see if I could carry on her tradition. So I got the recipe from my mother-in-law and started chopping the required vegetables.
After 3 hours of simmering on the stove my Chili Sauce was ready. I placed the sauce into sterilized mason jars, put them a hot water bath for 15 minutes and they are now labelled and in the basement staying cool. One jar went immediately into the fridge and the next morning I tasted it. Amazing! It is so good.
Here's the list of ingredients needed to make your own
3 quarts (about 12 cups) of tomatoes
1/2 bunch of celery, chopped
2 sweet peppers, diced
3 large onions, chopped
1/4 cup pickling spice
1 Tbsp. celery seed
about 1 cup white vinegar
about 2 cups sugar
pinch of cayenne pepper
Salt & pepper
This will yield about 13 cups of finished sauce.
First you need to remove the skin from the tomatoes. I do this using boiling water, and if you aren't sure how to do this, you can read the instructions on Peeling Tomatoes the Easy Way. After you remove the tomato skins, rough chop them and pour into a saucepan.
|Roughly chopped tomatoes in saucepan|
|All ingredients in saucepan|
|Kak's Chili Sauce mixed in pan|
|Chili Sauce simmering on stove|
Pour sauce into sterilized mason jars and put in a hot water bath for 15 minutes
|Chili sauce, Asparagus Frittata, 8 Day Icicle Pickles|