Name: Fresh Tomato Chili Sauce
Prep time: 1 h
Cook time: 1 h
Yield: 128
Ingredients: Fresh tomatoes, peeled, seeded and chopped - 35; Apple cider vinegar - 2 cups; Red bell peppers, seeded and diced - 4; Onion, diced - 1 large; White sugar - 1 cup; Packed brown sugar - 1 cup; Fresh hot chile peppers, seeded and chopped - 3; Fresh lime juice, or amount to taste - ⅓ cup; Salt, or amount to taste - 1 tablespoon

Recipe information

Cooking:

1 hour

Servings per container:

128

Source:

More details

Ingredients for - Fresh Tomato Chili Sauce

1. Fresh tomatoes, peeled, seeded and chopped - 35

2. Apple cider vinegar - 2 cups

3. Red bell peppers, seeded and diced - 4

4. Onion, diced - 1 large

5. White sugar - 1 cup

6. Packed brown sugar - 1 cup

7. Fresh hot chile peppers, seeded and chopped - 3

8. Fresh lime juice, or amount to taste - ⅓ cup

9. Salt, or amount to taste - 1 tablespoon

How to cook deliciously - Fresh Tomato Chili Sauce

1. Stage

Place tomatoes into a large pot over medium heat. Simmer for 1 hour, skimming off any excess liquid or foam as necessary.

2. Stage

Stir in vinegar, bell peppers, onion, both sugars, chile peppers, lime juice, and salt. Reduce the heat to low and simmer until liquid reduces and sauce thickens, 3 to 5 hours. Adjust seasonings to taste.

3. Stage

When the sauce is almost ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.

4. Stage

Remove sauce from the heat and skim off any foam. Pour into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

5. Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

6. Stage

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.