You’ll likely prefer this sauce to the bottled chili sauce you can buy in stores. There are enough vegetables in it to give it something more than a glorified ketchup taste. It keeps well in the refrigerator for weeks.
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| How to Make Your Own Chili Sauce |
- 2 cups (360 g) canned diced tomatoes
- 1 can (8 ounces, or 225 g) tomato sauce
- ½ cup (80 g) onion, chopped
- ½ cup (100 g) sugar
- ½ cup (50 g) celery, chopped
- ½ cup (75 g) green bell pepper, chopped
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 g) brown sugar
- 1 tablespoon (20 g) molasses
- ¼ teaspoon hot pepper sauce
- ⅛ teaspoon cloves
- ⅛ teaspoon cinnamon
- ⅛ teaspoon black pepper
- ⅛ teaspoon basil
- ⅛ teaspoon tarragon
- ½ cup (120 ml) cider vinegar
Yield: 48 servings
- In a large saucepan, bring all of the ingredients to a boil.
- Reduce the heat. Simmer uncovered for 1½ hours, or until the mixture is reduced to half of its original volume.
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