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!

Ingredients

• 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

Instructions

1. Scald and peel tomatoes, chop finely.
2. Combine tomatoes , onions, peppers and sprinkle salt over top, let stand over night.
3. Drain off juice in colander, squeeze out all liquid… discard liquid.
4. In a large pot combine drained vegetables with remaining ingredients, bring to boil and cook uncovered 15 minutes or to desired consistency.
5. 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!