Chili Sauce



4 pints

Recipe from

Oxmoor House


12 large tomatoes, peeled and finely chopped
4 medium onions, finely chopped
3 large green peppers, seeded and finely chopped
2 cloves garlic, minced
1/2 cup sugar
2 tablespoons salt
1 teaspoon celery seeds
1 teaspoon ground cinnamon
1 teaspoon grated fresh nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon red pepper
1 cup apple cider vinegar


Combine all ingredients in a large Dutch oven; bring to a boil. Cover and cook over medium heat, stirring occasionally, 3 hours or until thickened.

Quickly ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 20 minutes. Serve on vegetables, meat loaf, or omelets.