Chili Sauce Date Added: 14 Aug 2015

Ingredients

<ul><li>1/2 Dishpan of tomatoes, scalded, peeled, and chopped-not to fine. (About 6 quarts) </li>
<li>2 or 3 pods of fresh hot peppers, chopped very fine. (Cayenne) </li>
<li>1 large onion finely chopped </li>
<li>1/2 cup vinegar - White or cider </li>
<li>1/2 cup sugar </li>
<li>1/4 cup of salt (more or less to taste) </li>
<li>2 - 1oz of cans of pickling spices tied in a bag (or cheesecloth) </li>
</ul>

Cooking Instructions

Note: This recipe will reduce by half or more by volume. 
 
Put all ingredient, except pickling spices in a large pot. Stir to mix well. You can taste to check quantity of salt. (If too salty, add more sugar) 
 
Add pickling spices and bring to a boil, stirring continuously. Reduce heat to low and cook, stirring occasionally, for 2 or 3 hours or until most of the liquid has evaporated and mixture becomes a sauce.  
 
While mixture is cooking, prepare jars and lids for canning.  
 
Pack mixture into hot sterilized canning jars. Wipe rims of jar with wet cloth and seal with hot lids. 
 
This recipe makes about 6 pints of sauce.  
 
This sauce is great over fresh field peas,