4 quarts home-canned tomato OR 8 pounds fresh, cored and peeled
1/2 cup white vinegar
2 tsp salt
3 cloves garlic (see this video for easy peeling)
3 Tb homemade chili powder
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.