This spicy chili sauce bursts with delicious flavor. I love adding sauces to my meats at dinner. Adding this chili sauce really adds pizzazz to your meat. Not only does it increase the flavor and appearance of the meal it also adds more vegetables. As a mother of a large family, I am always looking for more ways to sneak vegetables into my kid’s diet so this is a good thing. I really like this spicy chili sauce on red meats like roast beef but it is also very tasty on white fish as well.
Spicy Chili Sauce
This recipe makes approximately 7 pints of Spicy Chili Sauce.
Ingredients to make Spicy Chili Sauce:
13 pounds quartered Tomatoes
2 chopped Onions
2 chopped Red Peppers
1 tsp Chipotle Pepper Powder
1 cup Sugar
3 tbsp Pickling Spice in a spice bag
3 tbsp minced Garlic
3 tbsp Salt
1 tbsp Celery Seed
1 tbsp Mustard Seed
2 c Vinegar
Prepare and Cook:
Soften the tomatoes by simmering for about 20 minutes.
Process the soft tomatoes through a food mill or a blender if you prefer to keep the seeds and skins. Place the pulp in a strainer (I like my husband’s honey strainer) or cheesecloth to drain out the juice. Save the juice to be canned later. This step of straining the sauce allows you to skip the reducing down process which usually takes about 3 hours to do. If for some reason the sauce seems too thick you can add some of the juice back in.
add all ingredients
Place the strained pulp in a large saucepot and add the rest of the ingredients.
Simmer for 20 minutes or until the vegetables are soft. Continue to simmer until the spicy chili sauce is your desired thickness. Remove the spice bag.
Canning Spicy Chili Sauce:
Fill the jars leaving 1/2-inch headspace. Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your sauce has completed processing, space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.