Moms Sweet Chili Sauce Recipes

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MOM'S CHILI SAUCE



Mom's Chili Sauce image

This was my mother's recipe and I'm posting it here while I can still read the page it's on. I've tweaked it slightly - she didn't have access to jalapeno peppers. If you run out during the winter or of you're like me and dislike the mess of peeling hot tomatoes, you can use 4 28 oz. cans diced tomatoes

Provided by Gran Dee

Categories     Sauces

Time 4h30m

Yield 8 500 mL jars

Number Of Ingredients 13

4 quarts tomatoes, peeled and chopped
1 cup white onion, finely chopped
1/2 cup sweet red pepper, pith and seeds removed, finely chopped
1/2 cup sweet yellow pepper, pith and seeds removed, finely chopped
1 cup celery, finely chopped
2 jalapeno peppers, finely chopped, seeds and pith removed if desired
2 cups white sugar
2 tablespoons salt
1/4 teaspoon cayenne (or more to taste)
1 tablespoon whole cloves
9 inches cinnamon sticks
1 tablespoon mustard, seed
3 cups vinegar

Steps:

  • Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens.
  • Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar.
  • Cook until very thick.
  • Pour into hot sterile jars; seal at once.

Nutrition Facts : Calories 294.6, Fat 1.1, SaturatedFat 0.2, Sodium 1798, Carbohydrate 68.6, Fiber 5.5, Sugar 61.1, Protein 3.8

MOM'S SWEET CHILI SAUCE



Mom's Sweet Chili Sauce image

Thick, spicy and sweet, this chili sauce is more like a chutney than the usual chili sauce. Delicious with any meat and great slathered on just about any sandwich instead of mayo or ketchup. This recipe has been a family favourite for more than 50 years.

Provided by pegger50

Categories     Chutneys

Time P2DT2h

Yield 6 pints

Number Of Ingredients 8

6 quarts ripe tomatoes, peeled and quartered
4 cups vinegar
6 cups sugar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cinnamon sticks

Steps:

  • Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid.
  • In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper.
  • In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture.
  • Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching.
  • Bottle in hot sterilized jars.
  • Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.

Nutrition Facts : Calories 934.3, Fat 1.6, SaturatedFat 0.4, Sodium 1202.8, Carbohydrate 228.7, Fiber 8.8, Sugar 218.8, Protein 6.4

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