Country Style Chili Sauce Food

HOMEMADE SWEET CHILI SAUCE

Steps:

• To prepare the tomatoes you need to remove the skin and chop or crush them. Fill a large pot 3/4 full and heat the water so it is almost boiling. Drop a bunch of tomatoes in the pot, about 10 at a time. Leave in the pot for about 5 minutes or so. Then transfer them to a sink filled with cold water. After the tomatoes are cool (5 minutes or so), take a knife and slit the skin. The tomato skin should peel off easily. Once, peeled, they can be chopped or crushed in a food grinder. Do this with all the tomatoes.
• In a pot large enough, add all the ingredients. Bring to a boil and low to a very low boil. Stir it regularly. Cook the sauce for about 4 hours. The sauce should reduce in size and thicken. Ensure that the sauce is not sticking to the bottom of the pot and burning.
• Pour the chili sauce in sterilized jars, seal and process them in a hot water bath for 15 minutes for 250ml jars, 20 minutes for 500ml jars and 30 minutes for 1 litre jars.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

CHILI SAUCE

Steps:

• Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

HOMEMADE CHILI SAUCE RECIPE

Steps:

• Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
• Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
• Cool. Store in the refrigerator, covered.

COUNTRY-STYLE CHILI SAUCE

Steps:

• Slice the peaches or nectarines in half, discard the pits and coarsely chop the fruit into about 1/2-inch pieces.
• Peel the tomatoes if you wish, then chop into the same size pieces as the fruit.
• Place the peaches, tomatoes, onion, bell pepper and garlic in a large saucepan; stir in vinegar, sugar, salt, ginger, allspice and cinnamon, bring to a boil uncovered, stirring often over high heat.
• Reduce the heat to medium; boil gently uncovered, stirring occasionally until peaches become soft and the mixture thickens a little (about 20 minutes).
• Reduce the heat to medium-low and continue to simmer uncovered until the mixture is very thick like applesauce and a small amount of liquid remains (about 20-25 minutes, to prevent sticking to the pan stir frequently near end of cooking).
• Cool and pour into glass jars and chill for up to 3 weeks, or process in a water bath to store for a longer time.

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

CHILI SAUCE

Steps:

• Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
• Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.