Friday, September 10, 2010


A very good friend of mine gave me this recipe over 30 years ago and it’s still the best one I’ve tasted yet. My stepmother and I accidentally used “tablespoons” of spices instead of “teaspoons” and it came out great! I will be giving some of the jars as gifts but leaving most of the sauce for Jack. He would cry if I didn’t.

12 Large Tomatoes
1 Large Onion-chopped
1 Large Green Pepper-chopped
1 Cup Sugar (I use Splenda)
1 Cup Vinegar
1 Tablespoon Salt
¾ Tablespoons Cinnamon
¾ Tablespoons Cloves
¾ Tablespoons Nutmeg
¾ Tablespoons Ginger
2 Tablespoons Chili Powder


Peel tomatoes after soaking in boiling water for 2 or 3 minutes. Place in large pot, then add spices, onion, pepper, vinegar and sugar (Splenda). Simmer until desired thickness (about 3 to 4 hours). Freeze and/or follow Ball Blue Book canning instructions to the letter, including boiling for 10 minutes after water comes to second boil.  Be very careful removing jars from boiling water bath, first of all so you don't get burned and secondly because you do NOT want to disturb the jar lid sealing process.  They are NOT sealed if you don't hear them "pop" or they are rounded and not flat when cooled.  Happy Canning! 

Let me know if this works for you!  Other comments and sponsor clicks appreciated. 

1 comment:

  1. I can just taste it. I'm a chili sauce hound


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