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CHILI SAUCE 2 1/2-inch cinnamon stick 3/4 tsp. whole clove 5 lb. tomatoes, peeled and cut into chunks (10 c.) 1 1/2 c. finely chopped celery 1 c. finely chopped onion 1 c. finely chopped pepper 1 1/2 c. cider vinegar 1 c. firmly packed brown sugar 1/2 c. light corn syrup 3 tsp. salt 2 1/2 tsp. dry mustard 1/4 tsp. chili powder Tie spices into cheesecloth and set aside. In 5-quart non-corrosive pot, place tomatoes. Stir often, cook over medium-high heat until tomatoes are soft and almost completely covered with liquid (about 20 minutes). Stir in celery, onion and pepper. Bring to boil, stir, boil gently about 7 1/2 minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and spice bag. Bring to boil. Stir often. Boil again 1 1/2 minutes. Stir in chili powder. Stir often. Simmer 30 minutes or until as thick as you like. Remove bag. At once ladle into clean hot 1/2-pint jars, leaving 1/2-inch headspace. Process 15 minutes. Cool on wire rack. Yields 4 to 5 (1/2 pint) jars. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |