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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Chili sauce is a ketchup-like condiment which can be used on hot dogs, hamburgers, meatloaf, grilled meats, or mixed with horseradish, Worcestershire sauce and lemon juice to make Cocktail sauce. Chili sauce should not be confused with hot sauce or chile sauce - these are much thinner and much, much more hot. If you can find fresh horseradish, you could use 2 teaspoons of fresh grated horseradish instead of the bottled kind. Cooking Time includes processing time. Ingredients:
1 cinnnamon stick, broken into pieces |
1 bay leaf, torn into small pieces |
2 teaspoons mustard seeds |
1 teaspoon celery seed |
1/2 teaspoon whole cloves |
1/2 teaspoon whole allspice |
1/2 teaspoon peppercorn |
12 cups chopped cored, peeled tomatoes |
2 cups diced yellow onions |
2 cups diced green bell peppers |
1 cup diced red bell pepper |
2 tablespoons minced jalapeno peppers |
1 1/2 cups white vinegar |
1 1/2 cups sugar |
2 teaspoons salt |
2 garlic cloves, finely minced |
2 teaspoons drained bottled horseradish |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
Directions:
1. Place the chopped, cored, peeled tomatoes in a large colander and let them drain for 15 minutes. Discard the tomato juice drained off, or save for another purpose.
2. Place the cinnamon stick, bay leaf, mustard seeds, celery seeds, cloves, allspice and peppercorns in a spice bag or tie in a quadruple layer of cheese cloth.
3. In a large stainless steel pot, combine the drained tomatoes, onions, green bell pepper, red bell pepper, jalapeno, vinegar, sugar, salt, and spice bag. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, uncovered, stirring occasionally, until mixture is reduced by half, about 90 minutes.
4. Stir in the garlic, horseradish, ginger and nutmeg; boil gently, stirring frequently, until the mixture mounds on a spoon, about 15 minutes. Discard spice bag.
5. Ladle the Chili sauce into hot canning jars, leaving 1/2 inch headspace.
6. Wipe the rims of the jars with damp paper towels to remove any sauce which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
7. Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a plink type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid gives a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
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