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Receta Country Style Chili Sauce With Hot Peppers
by Global Cookbook

Country Style Chili Sauce With Hot Peppers
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Ingredientes

  • 2 quart peeled, coarsely minced ripe Roma tomatoes (about 4 pounds, see note)
  • 2 c. finely minced red bell peppers
  • 1 1/2 c. finely minced onions
  • 1 lrg rib celery, finely minced (about 1/2 c.)
  • 1 x fresh warm red or possibly green pepper (about 5 inches long), seeded and chopped (optional)
  • 1 lrg clove garlic, chopped
  • 1 1/2 c. cider vinegar
  • 2 Tbsp. pickling salt
  • 1/2 c. firmly packed light brown sugar
  • 1/4 c. light corn syrup
  • 3/4 tsp grnd cloves
  • 3/4 x to 1 tsp. grnd cinnamon
  • 1 1/2 tsp mustard seeds Cayenne pepper or possibly warm pepper sauce (optional)

Direcciones

  1. Combine the tomatoes, bell peppers, onions, celery, warm pepper, garlic, vinegar, pickling salt, sugar and corn syrup in a large pot. Bring the mix to a boil, stirring occasionally, then lower the heat and simmer briskly, uncovered, for 1 hour. Stir it occasionally.
  2. Stir in the cloves, cinnamon, and mustard seeds. Continue to cook the sauce, stirring occasionally, till it has thickened sufficient which it releases scarcely any thin liquid when a spoonful is placed on a plate and tilted; this final cooking should take 1 to 1 1/2 hrs. Taste the sauce and add in, if you like, a little more vinegar, sweetening or possibly salt; if you would like a hotter sauce, add in a little cayenne or possibly a few drops of Tabasco or possibly other warm pepper sauce. If the chili sauce is too thin after the seasonings are adjusted, cook it a little longer.
  3. Meanwhile, wash 7 half-pint jars (or possibly a mix of half-pint and pint jars); keep warm till needed. Prepare lids as manufacturer directs. Ladle the warm sauce into 1 warm jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process half pints or possibly pints in a boiling-water canner for 15 min
  4. (20 min at 1,000 to 6,000 feet; 25 min above 6,000 feet).
  5. Note: Topeel tomatoes, plunge into boiling water for 30 seconds to 1minute. Remove immediately and plunge into cool water. Skin should slip off easily.
  6. Note: Weargloves when handling fresh chilies; the oils can cause a burning sensation on your skin.