On Mon, 11 Jul 2011 18:23:32 -0500, heyjoe >
wrote:
>
> Locally, we're a couple of weeks from tomato and pepper season, peak season
> a month away. Please point me to a tried and true recipe for chili sauce
> from scratch (my googlefu is sufficient to find the top rated chili sauces
> - but those recipes are a far cry from something that RFC'ers make and
> like).
>
> Hell yes, I'm lazy, but would prefer to use store bought chili sauce in the
> off season. Home made chili sauce sounds great, when ingredients are in
> season.

I haven't made chili sauce very often and haven't made it in a long
time, but here's the recipe I used. It was very good. I didn't have
a vegetable garden, so it wasn't worth the expense or work for me -
but it was very tasty. I have *one* tomato plant this year. Maybe
it will produce a lot of tomatoes and I'll need to make chili sauce.
If I end up with lots of green tomatoes, I saw a green tomato and
tomatillo something or other recently that I'll try to find.


Chili Sauce

1 peck tomatoes
1 qt onions
1 lb celery
3 sweet green peppers

Scald and skin tomatoes and cook 15 minutes. Drain off some of the
juice. Chop the other vegetables, add to the tomatoes and cook 90
minutes.

Add the following:

1.5 tsp ground cloves
1 T mustard seeds
2 cinnamon sticks (I would use 1 Tb. ground cinnamon now)
2 lbs brown sugar
1/4 cup salt
1 quart cider vinegar

Put the spices in a bag or tea ball, then boil all ingredients
together another 90 minutes or until the vegetables are soft

Seal in hot, sterilized jars.

Makes 6 pints

--

Today's mighty oak is just yesterday's nut that held its ground.