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An excellent accompaniment to all things mexican. Try with refried beans or tacos.
Ingredients:
4 quarts home-canned tomato
1/2 cup white vinegar
2 tsp salt
3 cloves garlic
3 Tb homemade chili powder
Directions:
1. Puree tomato and garlic in blender.
2. Put all ingredients into large pot.
3. Bring to a strong simmer.
4. Simmer for about 3-1/2 hours to thicken to desired consistency, stirring occasionally to avoid burning.
This chili sauce preserves well with canning. Make a lot and enjoy year round.
Yields about 2 quarts.
Quick question: The chili sauce recipe sounds delicious, but I thought that canned tomatoes were illegal?
Thanks,
Jill
Jill,
OOPS! You’re absolutely correct. Canned tomatoes are illegal.
The recipe should have specified home-canned tomatoes.
Thanks for pointing this out to me. I’ve corrected the recipe.
-Paul