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Old 05-22-2012, 12:44 PM   #1
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Pantry Chili sauce

Since I was a kid growing up I have always loved the smell of chili sauce bubbling away. I did not make it for many years becauce all of the old recipes that my Grandmother and Mother made started with a peck of tomatoes and yielded quarts of chili sauce. The recipe below is a good compromise and can be made quickly with ingredients normally found in a home pantry. I hope you will give it a try!

Pantry Chili Sauce
1 one pound can of whole peeled tomatoes. (This is now a 14 ½ ounce can. You can use diced, crushed, stewed etc…)
1/3 cup of vinegar (White or Apple Cider)
1/3 cup of light brown sugar
1/3 cup each of finely diced celery, onion, and green pepper.
½ t each of salt, ginger, cinnamon, allspice.
¼ each of black pepper and ground cloves.
Put tomatoes into a saucepan and break them up if they are whole or in large pieces, add all other ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 to 40 minutes, stirring every 10 minutes or so. Using a stick blender or food processor blend until the texture is a course puree. Cool and refrigerate. This recipe yields one pint.
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Old 05-22-2012, 01:31 PM   #2
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Quote:
Originally Posted by Aunt Bea View Post
Since I was a kid growing up I have always loved the smell of chili sauce bubbling away. I did not make it for many years becauce all of the old recipes that my Grandmother and Mother made started with a peck of tomatoes and yielded quarts of chili sauce. The recipe below is a good compromise and can be made quickly with ingredients normally found in a home pantry. I hope you will give it a try!

Pantry Chili Sauce
1 one pound can of whole peeled tomatoes. (This is now a 14 ½ ounce can. You can use diced, crushed, stewed etc…)
1/3 cup of vinegar (White or Apple Cider)
1/3 cup of light brown sugar
1/3 cup each of finely diced celery, onion, and green pepper.
½ t each of salt, ginger, cinnamon, allspice.
¼ each of black pepper and ground cloves.
Put tomatoes into a saucepan and break them up if they are whole or in large pieces, add all other ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 to 40 minutes, stirring every 10 minutes or so. Using a stick blender or food processor blend until the texture is a course puree. Cool and refrigerate. This recipe yields one pint.
Thanks Aunt Bea,
I can just imagine the wonderful smell that fills the kitchen. Will give this a try sometime this week.
kadesma
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Old 05-22-2012, 06:02 PM   #3
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Thanks, Aunt Bea. I've been wanting to make this, but had the same problem of making too much!
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Old 05-22-2012, 06:17 PM   #4
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Oh, this sounds good, and I have all the stuff! Thanks Aunt Bea!
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Old 05-22-2012, 06:22 PM   #5
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Why is it called chili sauce when there isn't any chili in it?
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Pantry Chili sauce Since I was a kid growing up I have always loved the smell of chili sauce bubbling away. I did not make it for many years becauce all of the old recipes that my Grandmother and Mother made started with a peck of tomatoes and yielded quarts of chili sauce. The recipe below is a good compromise and can be made quickly with ingredients normally found in a home pantry. I hope you will give it a try! [B][U]Pantry Chili Sauce[/U][/B] 1 one pound can of whole peeled tomatoes. (This is now a 14 ½ ounce can. You can use diced, crushed, stewed etc…) 1/3 cup of vinegar (White or Apple Cider) 1/3 cup of light brown sugar 1/3 cup each of finely diced celery, onion, and green pepper. ½ t each of salt, ginger, cinnamon, allspice. ¼ each of black pepper and ground cloves. Put tomatoes into a saucepan and break them up if they are whole or in large pieces, add all other ingredients and bring to a boil. Reduce heat and simmer uncovered for 30 to 40 minutes, stirring every 10 minutes or so. Using a stick blender or food processor blend until the texture is a course puree. Cool and refrigerate. This recipe yields one pint. 3 stars 1 reviews
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