Fresh Tomato Chili Sauce

12
Janet Larsen 3

"This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated."

Ingredients

4 h 35 m servings 30 cals
Serving size has been adjusted!

Original recipe yields 96 servings

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Nutrition

  • Calories:
  • 30 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
  2. Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Footnotes

  • Editor's Note
  • To learn tips for successfully canning garden produce, read our informative article about Canning and Preserving.
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Reviews

12
  1. 13 Ratings

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this is the best,one change i did was added celery other then that is is very good the longer it sits the better it will get thks Diane

red bell peppers should diced small, not 2 inch pieces.

Exactly the recipe I was looking for! Thank you!!