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Chili sauce

Posted in : recipes on by : Danielle

Chili sauce

Chili Sauce

Upgrade from a common ball game chili dog with Ball®’s homemade Chili Sauce. With fresh Thai red chilis and chili powder tamed by the sweetness of brown sugar, you’ve got a real winner on your hands.

Preserving Technique

Elements

9 lbs. tomatoes, peeled and roughly chopped (about four quarts)
6 onions, chopped
3 red bell peppers, seeded and chopped
6 Thai red or Anaheim chilis, seeded and chopped
six garlic cloves
two cups apple cider vinegar
one cup light brown sugar
1 Tbsp. salt
one Tbsp. mustard seed
1 Tbsp. grated horseradish (optional)
two Tbsp. chili powder
two tsp. allspice

1. Location tomatoes, onions, red peppers, chilies and garlic in the bowl of a foods processor, working in batches, pulse right up until evenly chopped but still chunky, or until finally smooth if you choose.

2. Combine all ingredients in a massive stainless steel pot and bring to a boil more than higher heat, stirring frequently. Reduced heat and simmer till thickened, about one – two hours, stirring occasionally to avert scorching. Sauce is accomplished when it’s thick sufficient to hold shape on a spoon.

3. Put together boiling water canner while chili sauce is cooking. Heat jars in simmering water until finally prepared to use, do not boil. Wash lids in warm soapy water and set aside with bands.

four. Ladle hot chili sauce into a scorching jar leaving a inch headspace. Eliminate air bubbles. Wipe jar rim. Center lid on jar and apply band, change to fingertip tight. Spot jar in boiling water canner. Repeat until all jars are filled.

five. Process jars 20 minutes, adjusting for altitude. Flip off heat, get rid of lid, allow jars stand five minutes. Eliminate jars and amazing 12-24 hours. Check out lids for seal, they need to not flex when center is pressed.

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