AFFILIATE_ID 101 DIRECTIONS Blanch the tomatoes - A very simple way of peeling tomatoes is to blanch them. Simply plunge them into a hot water bath just long enough for the skin to separate. The whole tomato will easily pop out of their skins. Do not leave in the hot water any longer than possible as they will begin to cook and soften. I like to mark an "X" on the bottom of the tomato for easier peeling. In a food processor, puree the tomatoes, peppers and onions. Combine with the remaining ingredients. Boil for two hours on low heat until thick stirring often to prevent scorching. Reduce heat if sticking too much. After thickening pour into sterilized jars and seal at once. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION red ripe tomatoes (peeled and cored) DIRECTION MEASUREMENT gallon QUANTITY 1 DESCRIPTION white onion chopped DIRECTION MEASUREMENT cup QUANTITY 2/3 DESCRIPTION green bell peppers DIRECTION MEASUREMENT large QUANTITY 1 DESCRIPTION granulated sugar DIRECTION MEASUREMENT cup QUANTITY 1 1/2 DESCRIPTION nutmeg DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION red pepper or cayenne DIRECTION MEASUREMENT tsp QUANTITY 3/4 DESCRIPTION curry powder DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION Allspice DIRECTION MEASUREMENT tsp QUANTITY 1/4 DESCRIPTION cloves DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION white distilled vinegar DIRECTION MEASUREMENT cups QUANTITY 2 DESCRIPTION pickling salt DIRECTION MEASUREMENT tsp QUANTITY 5 DESCRIPTION ginger DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION cinnamon DIRECTION MEASUREMENT tsp QUANTITY 1 DESCRIPTION dry mustard DIRECTION MEASUREMENT tsp QUANTITY 1 KEYWORDS NAME Fresh Tomato Chili Sauce NOTE NUTRITION PREP_TIMES AMOUNT 60 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 120 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 0 SOURCE RealCajunRecipes.com TYPE 102