Ted’s Favourite Chili Sauce
This is my friend Shirley’s husband’s favourite Chili Sauce recipe. She’s been making it for at least 40 years (yes, she started as a kid) and this summer it’s my turn. My first question was, what do you use it for. Sounds like a combination of ketchup and diced tomatoes:
We use it just as it is with eggs, breakfast with toast. I cook with it, omg Cabbage Rolls cooked a mixture of chili sauce and tomato juice is amazing, so much flavour.
Here is what she sent me:
- 36 TOMATOES, PEELED AND CUT UP
- 5 GREEN & RED PEPPERS (IN TOTAL) CUT UP
- 10 COOKING ONIONS, CUT UP (beware your eyes if they are fresh from the market)
- 4 HOT PEPPERS, CUT UP
- 3 CUPS SUGAR
- 2 CUPS WHITE VINEGAR
- 3 TBSP SALT
- ½ CUP PICKLING SPICE (PUT IN CHEESE CLOTH) AND ADDED (Shirley uses the Club House mix)
COOK FOR APPROX 6 – 8 HOURS DEPENDING ON HOW IT COOKS DOWN. A 16 QUART POT HOLDS APPROX BATCH AND 1/2
I roasted the tomatoes ahead of time to facilitate peeling them, partially cook them and syphon off liquid to reduce cooking time. Very handy. Then I used my giant crock pot and cooked it on high overnight and canned up everything in the morning.
A pint jar mixed with 1 cup of dark-plum jam or grape jelly in the crockpot over meatballs or pork shoulder is delicious!
