This recipe is adapted from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. Actually, I am a HUGE Marcia Adams fan and love all her cookbooks. I use chili sauce in many recipes that call for ketchup...especially 1000 Island Dressings and my meatloaf topping. It is more flavorful and a great substitution. This is a BLUE RIBBON recipe for sure!!
Country Chili Sauce
(Printable Version)
26 large tomatoes
2 large green bell peppers
2 large onions
1 1/2 cups of cider vinegar
1 1/2 cups of sugar
3 T of salt
1 T celery seed
1 T ground cinnamon
1 T ground cloves
1 t black pepper
1 t ground ginger
1 t ground allspice
Peel, core and chop the tomatoes, and place in a large, heavy saucepan. Wash, peel and chop the peppers, and onions and add to the tomatoes. Add the rest of the ingredients and mix well. Bring to a boil and simmer over low heat, uncovered, for about 2 hours, or until mixture is as thick as you want. The amount of time will vary, depending on the amount of moisture in the tomatoes, which depends on the amount of rain the tomatoes received that particular summer. (It's this kind of unscientific stuff that drives cooks mad!) Stir frequently. Pour boiling hot, into 6 hot pint jars, leaving 1/4 -inch heading space. Process in a hot- water bath for 15 minutes, counting the time after the water comes to a full boil again.
Posting to Michael Lee's Foodie Friday at Designs by Gollum!