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Chili Sauce

Yield 4 pints


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes