Chili Sauce ( For Canning)

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["2011 batch.", " 2 cups sweet green peppers, chopped, used 2 full peppers, yellow/red", " 3 medium chopped onions,", " 6 red peppers, seeded and chopped, All Jalapeno, cored but left many seeds", " 2 Anaheim peppers seeded and chopped, Cored but left many seeds", " 55 Romo tomatoes(5 quarts peeled, chopped)", " 4 Tbl Chopped Garlic", " 1 Tbl. salt", " 1 1/2 cup vinegar", " 1 cup sugar (used 3/4 cup brown, keep at 1 cup)", " 1 Tbls. celery seed", " 1 tsp Nutmeg", " 1 tsp. ground allspice", " 1 tsp. ground ginger", " 1 tsp. ground cinnamon", " 1 tsp. ground cloves", " 1 tsp. Coriander seed", "The last several ingredients basically duplicate a typical pickeling spice bag normally using whole elements and hung while cooking.", "Flavor is bolder, just warm enough to earn its namesake, not at all sweet!", "Leaving many seeds with the peppers is what I think makes this version warmer."].

Yes, Chili Sauce ( For Canning) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.