Aunt Betty’s Spicy Chili Sauce
By Yankee Magazine|Sep 01 2009|
My Aunt Betty made this spicy condiment and passed the recipe along to the family. My sisters and I had lost track of it for years after our mom died, but a cousin had it and gave it to us. It’s a good condiment with pot roast, meat loaf, etc.
Yield
8 pints
Ingredients
4 quarts peeled, cored, chopped red ripe tomatoes (about 24 large)
1-1/2 cups chopped sweet green peppers (about 3 medium)
2 cups chopped onions
1-1/2 cups vinegar
1-1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
Instructions
Combine all ingredients. Bring to boiling; simmer until desired thickness (similar to catsup), about 1-2 hours. Stir frequently to prevent sticking and scorching. Pour boiling hot sauce into sterile hot Ball jars, leaving 1/8 inch head space. Add lids and rings, tighten. Process 15 minutes in boiling water bath.
Note: sauce is not a bright red color because ground spices are used.
