Mother's Chili Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 100
- 2 cups cider vinegar
- 4 cups brown sugar
- 2 teaspoons cayenne pepper
- 9 litres ripe tomatoes diced finely
- 8 large onions diced finely
- 3 large green peppers diced finely
- 3/4 cup coarse salt
- 1/2 cup pickling spice loosely tied in cheesecloth
- 1 1/2 teaspoons celery seed
- Carbohydrate 18.4322498220163 g
- Cholesterol 0 mg
- Fat 0.0257982 g
- Fiber 0.217332006053925 g
- Protein 0.162864600026911 g
- Saturated Fat 0.0068706 g
- Serving Size 1 1 Serving (33g)
- Sodium 842.719267739766 mg
- Sugar 18.2149178159624 g
- Trans Fat 0.0054294 g
- Calories 72 calories
Dice the tomatoes, onions and green pepper. Place in a large canning kettle and sprinkle with the coarse salt. Stir the mixture a little. Cover and let stand overnight. Drain the accumulated liquid and place the mixture back into the canning kettle. Add the vinegar and spices to the mixture and boil gently until the desired thickness is achieved. This will probably take four hours if you want it thick. I boiled withthe lid on for a couple of hours before I reduced the volume. Once the desired thickness is achieved turn off the heat and stir in the brown sugar until dissolved. Place in sterilized 500 ml bottles and seal as you would if you making pickles. Store in a dark cool place. The sauce does improve with age. This recipe yields 12 500 ml bottles.
