CLASSIC CHILI SAUCE

n the Test Kitchen, we used to make chili sauce with canned tomatoes, but this
recipe has been updated with fresh tomatoes for a more intense taste.

HANDS-ON TIME
1 hour
TOTAL TIME
25¾ hours
MAKES
about 6 cups

INGREDIENTS:

• 8 cups chopped peeled tomatoes (about 1.5 kg)
• 1½ cups chopped onions
• 1½ cups chopped sweet red peppers
• 1½ cups vinegar
• 1 cup chopped sweet green peppers
• 1 cup chopped celery
• ¾ cup granulated sugar (approx)
• 1 tbsp finely chopped red finger hot pepper
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp mustard seeds
• ½ tsp each celery seeds, ground cloves and cinnamon
• ¼ tsp each ground ginger and black pepper
• pinch cayenne pepper (approx)

DIRECTIONS:

1. In a large heavy-bottomed saucepan, combine tomatoes, onions, red peppers, vinegar, green peppers, celery, sugar, hot pepper, garlic, salt, mustard seeds, celery seeds, cloves, cinnamon, ginger, black pepper, and cayenne pepper.
2. Bring to boil, stirring often.
3. Reduce heat and simmer briskly, stirring often, until thickened and saucy, and reduced to just over 6 cups, about 1 hour.
4. Add up to ¼ cup more sugar and increase cayenne pepper to taste, if desired.
5. Pack into 6 hot (sterilized) 1-cup (250 mL) canning jars with tight-fitting lids, leaving ½-inch (1 cm) headspace, and scrape down sides of jars with non-metallic utensil to remove any air bubbles.
6. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
7. Transfer to boiling water canner; boil for 10 minutes.
8. Turn off heat. Uncover and let jars stand in canner for 5 minutes.
9. Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours.

NUTRITIONAL INFORMATION, PER 1 TBSP: about 12 cal, trace pro, trace total fat (trace sat. fat), 3 g carb, trace fibre, 0 mg chol, 26 mg sodium, 50 mg potassium. % RDI: 1% iron, 2% vit A, 12% vit C, 1% folate.

TIP FROM THE TEST KITCHEN:

To strike the perfect balance between sweet and heat, you may want to add more sugar if your tomatoes are a bit tart. Just don’t use less sugar that what’s called for—the food safety of the final product depends on a specific amount of sugar.