I’m going to be completely honest with you here. When I was young, I did not like this 15 minute chili sauce. I’m not even sure why. If you read my last post, you know that I was very excited to help my Mom make this, the hotdog relish – which I lovelovelove – and the garlic dill pickles. I fell in love with Mason jars! I know that’s a weird thing for a 12 year old to love okay! But when Mom cracked open the first jar of this chili sauce, I was sooooo disappointed! I think that I was expecting it to taste a certain way and when it tasted differently, I automatically disliked it. Has that ever happened to you? The same thing happened when I tasted eggs Benedict. To this day I can’t stand hollandaise sauce!
Luckily I got over my disappointment over this chili sauce and grew to really love it! It is so good on a great deal of things. Hamburgers, sausages, hotdogs, steak and I enjoy it on eggs!
The best part of this chili sauce is that it is ready to go almost right away. Of course, I prefer to wait a little to let the ingredients do their thing. Give them time to get to know each other and kind of meld. That sounds a little dirty! lol
Oh, you know what else this would be amazing on? White fish of some kind! Mmmmmmm!
- 6 qts. ripe tomatoes ( 15 to 18 )
- 4 cups of chunky chopped onions
- 1 cup of chunky chopped sweet red peppers
- 1/2 cup of pickling salt
- 4 cups of white sugar
- 2 cups of cider vinegar
- 2 Tbsp. of celery seeds
- 2 Tbsp. of mustard seeds
- 2 tsp. of cayenne pepper
- Scald and peel tomatoes, chop finely.
- Combine tomatoes , onions, peppers and sprinkle salt over top, let stand over night.
- Drain off juice in colander, squeeze out all liquid… discard liquid.
- In a large pot combine drained vegetables with remaining ingredients, bring to boil and cook uncovered 15 minutes or to desired consistency.
- Pour into hot sterilized jars and seal makes six pints.
I hope you enjoy making, and more importantly eating my Mom’s 15 minute chili sauce! Happy canning!