Blue Grass Chili Sauce Recipe

1. 1

   Put in a spice bag (tie in a piece of cheese cloth or possibly white cotton) 4 sticks cinnamon

2. 2

   Grind onions and peppers; set aside.

3. 3

   Chop pears and peaches in small pcs.

4. 4

   Peel tomatoes and begin cooking in large kettle (lobster boiler size).

5. 5

   As soon as they begin to make liquid, add in all remaining ingredients.

6. 6

   Tie spice bag to the pan handle so which it hangs into the sauce.

7. 7

   Bring to a boil; then cook over a low heat so the mix is just bubbling till the fruit is done and the sauce is slightly thickened.

8. 8

   Be careful to stir regularly and to keep the heat low so which the sauce won't burn.

9. 9

   This won't be a thick sauce.

10. 10

    Pour warm sauce into pint canning jars and process for 10 min in a boiling water bath.

11. 11

    This is a very beautiful and unusual sauce - excellent with baked beans or possibly with cool meat.

12. 12

    I've never tasted anything else which resembles it.

13. 13

    Because it is time consuming to make and is popular with my family, I double the recipe and make it every other year.

* Per serving · 4 servings · Values may vary.

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