Try this Homemade Chili Sauce recipe, or contribute your own.
Suggest a better description* You will need 3 pint canning jars for this recipe. Sterilize jars and tops according to manufacturers directions. Invert to drain. 1. Have a large kettle of boiling water ready. Dip a few tomatoes at a time into the boiling water for a few seconds. Peel, cut out stem ends and discard them. Cut the tomatoes into quarters, discarding seeds. Coarsely chop enough tomatoes to yield 9 cups. 2. Chop green peppers and onions fine, either in a food mill or by hand. You will need 1-1/2 cups of each. 3. Mince enough hot pepper to yield 1 tablespoon. 4. Combine cider vinegar, brown sugar and salt (kosher salt is best) in a large kettle or saucepan. Tie clove and stick cinnamon in a cheesecloth square. Add spice bag to vinegar mixture and stir until sugar is dissolved. 5. Bring mixture to a boil; add vegetables. Cook rapidly until thick, stirring often to prevent sticking. When sauce is thick, skim off foam. Immediately fill jars and seal tightly. Yield: 3 pints. Recipe By : Jo Anne Merrill From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1054g) | ||
Recipe Makes: 3 | ||
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Calories: 677 | ||
Calories from Fat: 19 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.2mg | 3 % | |
Potassium 2517.5mg | 66 % | |
Total Carbohydrate 165.4g | 49 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 148.2g | ||
Protein 10.5g | 15 % | |
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: 677
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