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mum's chili sauce

(1 rating)
Dovey22 avatar
Recipe by
Sue Fitzpatrick
@Dovey22
Whitby, ON

She left me all these great recipes, but didn't write down any methods. I guess that's why we have the internet eh? Mum always stored things in the coolest spots in the house - cupboards in the basement. Some things have to sit longer before eating them, but I'm sure we were eating things shortly after Mum made them.

(1 rating)
method Canning/Preserving

Ingredients For mum's chili sauce

  • 24
    ripe, red tomatoes
  • 4
    green tomatoes
  • 5 lg
    onions
  • 3
    sweet red peppers
  • 3
    green bell peppers
  • 1 Tbsp
    cinnamon stick, broken
  • 2
    pieces ginger root
  • 1 tsp
    whole clove
  • 1 tsp
    whole allspice
  • 2 c
    brown sugar, firmly packed
  • 2 1/2 c
    cider vinegar
  • 2 Tbsp
    coarse salt

How To Make mum's chili sauce

  • 1
    Scald, peel and chop ripe tomatoes and put in a colander to drain off excess juice.
  • 2
    Chop green tomatoes, peel and chop onions, remove core and seeds from peppers and cut in strips.
  • 3
    Combine all vegetables in preserving kettle, cook slowly for about one hour, stirring frequently.
  • 4
    Tie spices loosely in a cheesecloth bag and add to mixture. Add vinegar, sugar and salt.
  • 5
    Simmer about one hour longer or until thick and there seems to be no more free liquid. Watch closely and stir frequently to prevent scorching.
  • 6
    Pour into hot sterilized jars while hot and seal at once.
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