CHILI SAUCE
Brett
ingredients
- BOUQUET GARNI:
- 1/2 STICK OF CINNAMON
- 4 TSP. OF WHOLE CLOVES
- 3 TSP. OF WHOLE ALLSPICE
- SAUCE INGREDIENTS:
- 4 QTS. OF CHOPPED SKINNED RIPE TOMATOES
- 2 1/2 CUPS CHOPPED ONIONS
- 2 1/2 CUPS CHOPPED GREEN PEPPER
- 6 STALKS OF CHOPPED CELERY
- 1 CUP SUGAR
- 2 TBSP. SALT
- 1 CUP CIDER VINEGAR
directions
- 1
ADD ALL SAUCE INGREDIENTS TO A LARGE POT. TIE YOUR BOUQUET GARNI SPICES IN CHEESECLOTH AND DRAPE ON SIDE OF POT SO IT IS SUBMERGED IN SAUCE.
- 2
COOK UNCOVERED FOR 2 1/2 TO 3 HOURS OR UNTIL THICK. REMOVE SPICE BAG.
- 3
STERILIZE YOUR CANNING JARS, SEALS AND LIDS.
- 4
POUR AT ONCE INTO CLEAN, HOT STERILIZED JARS. FILL TO 1/4 TO 1/2 INCH FROM TOP OF JAR. CAP WITH HOT STERILIZED SEALS AND CAPS. WHEN LID POPS, SEAL IS GOOD (THIS CAN TAKE FROM A FEW MINUTES TO A COUPLE OF HOURS.)
- 5
ANY UN-POPPED JARS, USE FIRST. OTHERS CAN BE STORED FOR UP TO A YEAR.
Source: JEAN
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