This is pretty much a Bishop family favorite.
We use this to make our taco sauce, serve it over eggs, and (my personal favorite) roast beef.
My husband refers to it as 'glorified ketchup'.
Either way, I always make sure that I have enough to last me the whole year when canning season comes around.Chili Sauce
Recipe from Sandy Bishop
15 lbs. peeled tomatoes
8 large red peppers
8 large green peppers
8 large white/yellow onions
2 jalapeno peppers (with seeds)
1 c. canning/pickling salt
5 1/2 c. sugar
5 c. apple cider vinegar
2 1/4 oz. mustard seed (1/4 c. + 2 Tbsp. + 1 tsp.)
Peel and quarter, placing in a large colander (do not reserve juice).
Put all vegetables and tomatoes through a veggie/meat grinder (you should have about 4 gallons, or 64 cups, after everything is ground).
Sprinkle with salt.
Put everything into double layered cheesecloth bags and place bag in a large colander in sink.
Let drain 6-8 hours, or until draining has stopped.
Amount should decrease significantly.
In a large stock pot bring sugar, vinegar and mustard seed to a boil.
Add drained vegetables and bring back to a boil.
Add hot chili sauce to hot sterilized bottles.
Boil lids momentarily.
Steam for 10 minutes right after filling bottles.
Remember to adjust for altitude.
Makes 10-12 pints (amount will depend on juiciness of tomatoes)
If this is WAY too much for you, here are some smaller conversion recipes:
Makes ~6 pints:
7.5 lbs. peeled tomatoes
4 large green peppers
4 large red peppers
4 large onions
1 jalapeno, whole
(ground vegetables = about 2 gallons, or 32 cups)
1/2 c. canning/pickling salt
2 3/4 c. sugar
2 1/2 c. vinegar
3 Tbsp. + 1/2 tsp. mustard seed
Makes ~4 pints:
5.75 lbs. peeled tomatoes
3 large green peppers
3 large red peppers
3 large onions
1 jalapeno, whole
(ground vegetables = 1 1/2 gallons, or 24 cups)
1/4 c. + 2 Tbsp. canning/pickling salt
2 c. + 1 Tbsp. sugar
1 3/4 c. + 2 Tbsp. vinegar
2 Tbsp. + 1 1/4 tsp. mustard seed
Makes ~3 pints (or 6 half-pints):
3.75 lbs. peeled tomatoes
2 large green peppers
2 large red peppers
2 large onions
1/2 jalapeno, whole
(ground vegetables = 1 gallon, or 16 cups)
1/4 c. canning/pickling salt
1 1/4 c. + 2 Tbsp. sugar
1 1/4 c.vinegar
1 Tbsp. + 1 3/4 tsp. mustard seed