Doris Grant’s Chili Sauce

Chili Sauce Adapted from Doris Grant

Variations of this recipe have been in my family for three generations. My mother tells me her mother also made it. I don’t like it as sweet as my mother so I add less sugar than she did. It is not meant to be spicy but you could take it that way by adding the seeds and core of the hot peppers. I use this as an ingredient in cocktail sauce, posh beans, turkey sandwiches etc. But it works well on a spoon out of the jar. Give yourself plenty of time. This takes an afternoon to cook down to a Jamy consistency. 

• 30 large tomatoes at least 16 cups
• 6 cups of rough chopped onions
• 4 little red hot peppers (remove seeds and core)
• 1 large sweet pepper
• 2 c diced celery
• 3t pickling spice (tie in bag)
• 2-3 t salt
• 2-3 c white sugar
• 3-4 c cider vinegar (I like apple cider)

Blanch tomatoes at least 1 minute to remove skins. Remove core and cut into quarters. Chop all of the other ingredients and add to a large pot. (All ingredients will eventually break down.) Add at least 2 cups of the vinegar to begin the reduction process. The ingredients will be close to the top of the pot, but will reduce to about 2/3rds. 

Bring to rolling boil for 10 minutes then reduce heat. Cook uncovered over low heat for at least 4 1/2 hours or until most of the liquid is reduced. I have done this over two days and stored it in the fridge over night. Be sure to add the vinegar, salt, and sugar one measure at a time to taste. This chili sauce needs the right balance between salt, sweet and tart, your taste should decide. Also, some tomatoes are more liquid than others so this measurement is a guide. You can add more tomatoes at any time if you feel you need to. Keep a watch on the simmer you do not want to work this hard only to have it burn or stick to the bottom. This recipe usually makes about 7 jars for me and I process them in a water bath for 15 minutes after they are jarred. Add 5 minutes for Calgary altitude.