Friday, August 12, 2016

Sweet Chili Sauce

 Years ago my friend Laurie gave Bev and I her grandmother's chili sauce recipe and I've made it ever since.  This was one of Bev's favorite things.  I sure miss her.  I got a lot of hot peppers in my CSA on Wednesday and I had lots of tomatoes from the garden so this was the perfect thing to make. I left most of the seeds out of the peppers and cut the veins out so my sauce only has a hint of heat.  You can make it as mild or as spicy as you like.  Cut up 2 pounds of tomatoes or use a 28 oz. can.  Dice 1 large red pepper and 1 green pepper and 6-8 hot peppers. Add 1 diced large onion.  Add 1/2 C. white vinegar, 2/3 C. brown sugar, 1/2 tsp. salt and 1/2 tsp. dry mustard.

 Make a spice bag using 2 bay leaves, 10 peppercorns, 5 juniper berries and 2 tsp. of celery seeds.  Tie it up and submerge it in the pot.

Bring it to a boil and then turn it to a simmer and cook it, stirring occasionally, for about an hour. I used my stick blender to puree it.  You can leave it chunky if you want.
 Ladle it into your sterilized jars.

 Process in a water bath for about 15 minutes.  Or just store in the fridge.  This stuff goes fast.

My husband ate almost an entire jar with his eggs for breakfast.