Classic, old fashioned sweet and spicy chili sauce. PERFECT with potato pancakes, chicken and pork.
Prep Time 1hour
Cook Time 7hours
Canning Time 20minutes
Author Karen Bertelsen
Peel tomatoes by placing them in boiling water for 30 seconds and then plunging them into cold water. The skin will slide right off. If it doesn't, plunge them in the hot water again.
Wrap all the whole spices in a little cheesecloth bag.
Rough chop the remaining ingredients. Don't worry about it being pretty, just chop them up into pieces between 1/4" - 1/2".
Put all the ingredients into a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer and simmer until thick and reduced by 1/3rd. This will take many hours. 5-10 hours depending on the type of tomatoes you use.
Taste as you go! If after 3 hours you find you like the taste of it, then remove the spice bag and continue to simmer until thickened. I always leave my spice bag in until the end though.
To can this chili sauce:
Prepare a water bath.
Fill canning jars with hot chili sauce then put on sealer and band.
Process for 20 minutes in water bath.
If you want you can also add other spices to the spice bag. Mustard seed, star anise, peppercorns would all be good additions.