Try this Chili Sauce recipe, or contribute your own.
Suggest a better descriptionScald and peel the tomatoes, cut into pieces and remove the seeds. Put them to cook in a large kettle.. Bring to a rolling boil, lower heat and continue to cook. As they cook, the solids will settle and almost clear water will rise to the top. Remove as much of this as you can, so the sauce will be thick and not runny. When the tomatoes are fairly thick, add the onions, red peppers, celery and garlic. Blend the mustard with a little vinegar and add the mustard paste, vinegar, brown sugar, salt, pepper and the allspice which has been tied in cheesecloth. Cook gently 1 1/2 hours. Remove the spice bag after the first half hour. Taste and add seasoning if needed. Pack into hot sterilized jars and seal at once.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Quart (5059g) | ||
Recipe Makes: 5 Quarts | ||
|
||
Calories: 1178 | ||
Calories from Fat: 99 (8%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11g | 15 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 271.5mg | 9 % | |
Potassium 11883.8mg | 313 % | |
Total Carbohydrate 263.3g | 77 % | |
Dietary Fiber 60.9g | 244 % | |
Sugars, other 202.4g | ||
Protein 44.6g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1178
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.