Aunt Bea
Master Chef
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.
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.
