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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!! Ingredients:
3 cups coarsely chopped tomatoes (about 4 large) |
3 cloves garlic, minced |
3 stalks celery, finely chopped |
3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped) |
1 medium onion, finely chopped |
1 cup water |
1/2 cup cider vinegar |
1/4 cup lightly packed brown sugar |
1/4 cup tomato paste |
1 teaspoon chili powder |
1 teaspoon cumin |
1/2 teaspoon dry mustard |
1/2 teaspoon pickling salt |
Directions:
1. Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
2. Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
3. Cool slightly; puree in a blender or food processor until smooth.
4. Return mixture to pot and add vinegar & spices.
5. Boil gently for 5 minutes to blend the flavours, stirring continuously.
6. Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
7. Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.
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