<< Back

Tomato Chili Sauce recipe

*adapted from Stocking Up

2 heaping quarts paste tomatoes
1 cup chopped onions
1 cup chopped sweet pepper
1 garlic clove, minced
1/2 -1 hot pepper, stemmed & chopped
1 tablespoon vegetable oil
1 tablespoon salt
Freshly ground black pepper
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon freshly ground cloves
1/2 cup honey
1 cup white vinegar


Puree paste tomatoes in food processor, or peeled and chop paste tomatoes. et  Set aside. In a medium nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Saute for 1 minute. Add the garlic, sweet peppers, and hot pepper. Saute for 1 minute. Add the tomatoes and spices. Bring to a boil. Reduce heat to medium low and simmer until volume is reduced by half. Add honey, vinegar, and salt. Bring to a boil, stirring constantly. Allow to simmer about 5 minutes.
To Refrigerate or Freeze: Remove from the heat and pack into clean jars. Allow to cool and transfer to refrigerator or freezer.
To Can: Pack into clean, hot, sterlized pint jars, leaving 1/4 inch headspace. Adjust seals and process 10 minutes in a boiling-water bath.
Yield: 4-5 pints