Grandmas Chili Sauce Tomato Relish Recipes

GRANDMA'S CHILI SAUCE TOMATO RELISH

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

GRANDMOTHER'S CHILI SAUCE

Steps:

• Mix all dry ingredients in a large saucepan.
• Add the vinegar; tomatoes, and onions; mix well.
• Bring to a boil over medium heat.
• Continue to cook, uncovered until it is reduced by half.
• Cool.
• Cover tightly and store in the refrigerator.

GRANDMA'S CHILI SAUCE

Steps:

• 1. Scald tomatoes in boiling water for 3 minutes; cool in cold water.
• 2. Core, peel, and finely chop tomatoes. Finely chop onions, green peppers and celery and place all in very large pot.
• 3. Add vinegar, sugar and remaining ingredients to tomato mixture in pot and bring to boil.
• 4. Cook until cooked through and all vegetables are soft, approximately 30 minutes.
• 5. While vegetables are cooking, prepare water bath canning, bringing enough water to boil to cover pint jars with 1-2 inches of water.
• 6. Fill pint canning jars to within 1/2 inch of top, place lids and screw tops onto jars and place in water bath canner.
• 7. Process 40 minutes.

THE CHILI SAUCE RECIPE

Steps:

• Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
• Cover bowl and let stand for a minimum of 8 hours; overnight is best.
• Drain thoroughly and place in a large, heavy saucepan with a lid.
• Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
• Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
• Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
• Simmer mixture until thickened again, about 25 minutes.
• Remove spice bundle in cheesecloth bag and discard.
• Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
• Process in a boiling water bath for 10 minutes.
• Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.

GRANDMA'S CHILI SAUCE

Steps:

• 1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
• 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• 3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• 4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.