- 5 lb Ripe plum tomatoes (about 18)
- 4 cups chopped seeded sweet red peppers (about 1 lb)
- 2 cups chopped seeded Anaheim or Cubanelle peppers (8 oz)
- 1 cup chopped onions
- 1/4 cup chopped seeded jalapeqo peppers
- 1-1/2 cups granulated sugar
- 1-1/2 cups cider vinegar
- 1 tsp salt
- 1 bay leaf
- 1/2 tsp each celery seeds and cinnamon
- 1/4 tsp Eech ground ginger, nutmeg and pepper
- Pinch ground cloves
Using tip of knife, score X on bottom of each tomato. In large pot of boiling water, blanch tomatoes for 1 to 2 minutes or just until skins start to loosen. Drain and plunge into cold water. Slip off skins; chop tomatoes to make about 9 cups (2.25 L).
In large heavy nonaluminum saucepan, combine tomatoes, red peppers, Anaheim peppers, onions and jalapeqo peppers; add sugar, vinegar, salt, bay leaf, celery seeds, cinnamon, ginger, nutmeg, pepper and cloves. Bring to boil, stirring often. Reduce heat and simmer briskly, stirring often, for about 75 minutes or until thickened. Discard bay leaf. Transfer 3 cups (750 mL) to food processor or blender; purie until smooth. Return to pan and simmer for 15 minutes longer.
Pour chili sauce into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes.
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Submitted By: Marlen
Three-Pepper Chili Sauce