For a quick post Audrey was looking for a Sweet Chili Sauce recipe and I happened on one in The Pickled Pantry Canning book that I just purchase. The flavor is a sweet from the sugar and tomatoes with a sour taste coming from the vinegar and bells. It will be a great addition to your pantry in place of a different condiment for substituting ketchup and hot sauce!
Picture to follow but wanted to give Audrey an opportunity to get the recipe right away!
Sweet Chili Sauce
16 cups small tomatoes, peeled and chopped
1 3/4 cups white vinegar
2 cups sugar
1 cup finely chopped onions
1 1/2 cups finely chopped celery
3/4 cup finely chopped bell pepper of any color
2 1/4 t. pickling or kosher salt
1 1/2 t. ground cinnamon
1 1/2 t. ground ginger
1 t. mustard seed
Combine the tomatoes, vinegar, sugar, onions, celery, bell peppers, salt, cinnamon, ginger, and mustard seeds in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Decrease the heat and simmer for 2 hours, until the sauce cooks down and thickens. Stir frequently to prevent scorching.
Pack the mixture into clean hot 1 pint canning jars, leaving 1/2 inch headspace. Remove any air bubbles, wipe rims and add hot lids/rings.
Process in a boiling water bath canner for 15 minutes.
Makes 4 to 6 pints
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