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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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We enjoyed the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. We stopped at a local diner and enjoyed a Cornish Pasty with Chili Sauce. I bought their local cookbook just for the pasty and sauce recipes. This first sauce recipe is from Lela Jacobson. She uses it with her Cornish Pasty recipe. Ingredients:
4 quarts tomatoes, peeled and diced |
3 cups onions, diced |
3 cups celery, diced |
3 medium red peppers, diced |
3 medium green peppers, diced |
2 (3 inch) cinnamon sticks |
2 teaspoons whole cloves |
1 cup light brown sugar |
2 cups white sugar |
2 tablespoons salt |
3 cups cider vinegar |
1 tablespoon mustard seeds |
1 tablespoon celery seed |
Directions:
1. Combine all vegetables.
2. Cook until some of the liquid has evaporated.
3. Place cloves and broken cinnamon sticks in a cheese cloth, tie.
4. Add vinegar, salt, sugars, spice bag, celery and mustard seed to vegetable mixture.
5. Cook until thickened.
6. Seal in pint jars and process 15 minutes in Hot Water Bath.
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