Fresh Tomato Chili Sauce


Your garden has split it seams with too many tomatoes. Not enough friends to share them with? Try this recipe, great for a cocktail dipping sauce or served with fried foods or grilled steaks.


  • 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 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.

Step 2

In a food processor, puree the tomatoes, peppers and onions. Combine with the remaining ingredients 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.

After it’s cooked, pour into sterilized jars and seal at once.


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Kaplan, Louisiana Louisiana
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