Miss Kitty's chili sauce is a zesty mixture of peppers, onions, tomatoes, vinegar and spices that can be canned and preserved. Serve with fresh turnip greens.

Recipe by Southern Living November 2004

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Recipe Summary

Yield:
Makes 12 (1-pint) jars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut jalapeño peppers in half; remove and discard seeds, if desired. Process jalapeño peppers and next 3 ingredients, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

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  • Cook pepper mixture, crushed tomatoes, and next 5 ingredients in a large stockpot or 2 large Dutch ovens over medium-low heat, stirring occasionally, 3 hours or until thickened. Stir in red pepper.

  • Pack hot mixture into hot, sterilized pint-size jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

  • Process in boiling water bath 20 minutes.

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