This is a relish of sort - we use it on burgers, hot dogs, grilled sausages, etc. It's an old recipe and I had to "convert" it.... smileys/wink.gif
Chili Sauce
1 basket tomatoes chopped (I used 28 cups chopped tomatoes)
1 bunch celery diced (I used 4 cups diced)
1 dozen green peppers diced (not hot peppers) (I used 8 cups diced of multicolor peppers)
2 quarts onions diced (I used 8 cups diced)
1 cup sugar
1 cup vinegar
1/8 cup salt
1/2 teaspoon red pepper (I used 3/4 teaspoon)
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
(the spices you can vary to your taste but not the vinegar)
You want to dice the celery, green peppers and onions to a size that will fit comfortably on a burger or hot dog. The tomatoes you can leave a little bigger chop because they won't retain their shape - they pretty much disolve. You don't have to peel the tomatoes - I didn't.
In a very large pot (I used my stock pot) boil the tomatoes for 1 hour. (I let it simmer just under a full boil - didn't want to burn the bottom).
Add the rest of the ingredients.
Boil for 3 hours until thick. (I let it simmer until it was thick - which was much longer more like 4.5 hours.) The color will turn a dark red/brown.
I canned them - makes 10 pints.
To can - sterilize jars and simmer lids. Fill jars to 1/2 inch from top. Process in hot water bath for 15 minutes. Remove from canner, let sit overnight to cool. Refrigerate and jars where the lid bounces (didn't seal).
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/c2c98149.jpg
Chili Sauce
1 basket tomatoes chopped (I used 28 cups chopped tomatoes)
1 bunch celery diced (I used 4 cups diced)
1 dozen green peppers diced (not hot peppers) (I used 8 cups diced of multicolor peppers)
2 quarts onions diced (I used 8 cups diced)
1 cup sugar
1 cup vinegar
1/8 cup salt
1/2 teaspoon red pepper (I used 3/4 teaspoon)
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
(the spices you can vary to your taste but not the vinegar)
You want to dice the celery, green peppers and onions to a size that will fit comfortably on a burger or hot dog. The tomatoes you can leave a little bigger chop because they won't retain their shape - they pretty much disolve. You don't have to peel the tomatoes - I didn't.
In a very large pot (I used my stock pot) boil the tomatoes for 1 hour. (I let it simmer just under a full boil - didn't want to burn the bottom).
Add the rest of the ingredients.
Boil for 3 hours until thick. (I let it simmer until it was thick - which was much longer more like 4.5 hours.) The color will turn a dark red/brown.
I canned them - makes 10 pints.
To can - sterilize jars and simmer lids. Fill jars to 1/2 inch from top. Process in hot water bath for 15 minutes. Remove from canner, let sit overnight to cool. Refrigerate and jars where the lid bounces (didn't seal).
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/c2c98149.jpg
