Fresh Tomato Chili Sauce

6-8 half-pint jars servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
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Your garden has split its seams with too many tomatoes—not enough friends to share them with? Try this sweet and spicy chili sauce made with fresh tomatoes, bell peppers, and warming spices. Great for a cocktail dipping sauce or served with fried foods or grilled steaks.

Ingredients

6-8 half-pint jars servings
  • 1 gallon ripe tomatoes (peeled and cored)
  • 2/3 cup white onion, chopped
  • 1 large green bell pepper
  • 1 1/2 cups granulated sugar
  • 1 tsp nutmeg
  • 3/4 tsp red pepper or cayenne
  • 1/2 tsp curry powder
  • 1/4 tsp allspice
  • 1/2 tsp cloves
  • 2 cups white vinegar
  • 5 tsp pickling salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp dry mustard

Step-by-Step Instructions

  1. Blanch the tomatoes (this makes the peeling simpler): 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.
  2. In a food processor, puree the tomatoes, peppers and onions. Combine the pureed vegetables with the remaining ingredients (sugar, nutmeg, red pepper, curry powder, allspice, cloves, vinegar, pickling salt, ginger, cinnamon, and dry mustard) in a large heavy-bottomed pot and cook for two hours on low heat until thick, stirring often to prevent scorching. Reduce heat if you find it’s sticking too much.
  3. After it’s cooked, pour into sterilized jars and seal at once.

Common Problems and Solutions

Q: Why is my sauce too thin after cooking for two hours?

A: Make sure you're using a wide, heavy-bottomed pot that allows for good evaporation. If it's still thin, continue cooking on low heat with frequent stirring until it reaches the desired thickness. Different tomato varieties have different water content, so cooking time may vary.

Q: Can I process these jars in a water bath canner?

A: Yes, this is a vinegar-based preserve with good acidity. Process half-pint or pint jars in a boiling water bath for 15 minutes for safe shelf storage.

Tips and Techniques

Use very ripe tomatoes for the best flavor—the ones that are almost too soft to slice are perfect for this sauce. Stir frequently during the long cooking time to prevent scorching on the bottom, which can give the whole batch a burnt taste.

Ingredient Substitutions

  • white vinegar: apple cider vinegar
  • white onion: yellow onion
  • green bell pepper: red bell pepper

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Food processor or blender
  • Sterilized canning jars and lids
  • Large pot for blanching tomatoes