PreviousContentsNext

Chili Sauce 1

2 1/2

-inch cinnamon stick

3/4

tsp.

whole clove

5

lb.

tomatoes, peeled and cut into chunks (10 c.)

1 1/2

cup

finely chopped celery

1

cup

finely chopped onion

1

cup

finely chopped pepper

1 1/2

cup

cider vinegar

1

cup

firmly packed brown sugar

1/2

cup

light corn syrup

3

tsp.

salt

2 1/2

tsp.

dry mustard

1/4

tsp.

chili powder

1

Tie spices into cheesecloth and set aside. In 5-quart non-corrosive pot,

2

place tomatoes. Stir often, cook over medium-high heat until tomatoes

3

are soft and almost completely covered with liquid (about 20 minutes).

4

Stir in celery, onion and pepper. Bring to boil, stir, boil gently about

5

/2 minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and

6

spice bag. Bring to boil. Stir often. Boil again 1 1/2 minutes. Stir in

7

chili powder. Stir often. Simmer 30 minutes or until as thick as you

8

like. Remove bag. At once ladle into clean hot 1/2-pint jars, leaving

9

/2-inch headspace. Process 15 minutes. Cool on wire rack.

10

Yields 4 to 5 (1/2 pint) jars.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (122.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

2105.2

Calories From Fat (3%)

65.61

% Daily Value

Total Fat 7.84g

12%

Saturated Fat 1.75g

9%

Cholesterol 0mg

0%

Sodium 10262.31mg

428%

Potassium 6638.36mg

190%

Total Carbohydrates 517.55g

173%

Fiber 52.09g

208%

Sugar 410.51g

 

Protein 30.46g

61%