Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
Smokey Chili Sauce
3 x half-litre (US pint / 500 ml / 16 oz.) jars
Course
Condiments
Cuisine
American
Keyword
Tomatoes
Prep Time
1
hour
hour
Cook Time
3
hours
hours
Total Time
4
hours
hours
Servings
3
x half-litre (US pint / 500 ml / 16 oz.) jars
Calories
42
kcal
Ingredients
4.5
kg
tomatoes
(10 lbs. About 2 dozen)
600
g
onions
(chopped coarsely. 4 cups / 1 ⅓ pounds / 4 large)
900
g
bell peppers
(cored, seeded and chopped coarsely. 2 pounds / 6 cups / 6 large)
125
g
refined white sugar
(½ cup / 4 oz)
2
tablespoons
pickling salt
2
tablespoons
cinnamon
750
ml
cider vinegar
(5% acidity or higher. 3 cups / 24 oz)
1 ½
teaspoon
chile powder
(Optional. chipotle gives a nice smokey taste. )
dashes
liquid smoke
(Optional. To taste (go easy))
Metric
-
US Customary
Instructions
Wash tomatoes.
Peel the tomatoes
then coarsely chop them.
Combine in a pot all the ingredients from the tomatoes down to the salt.
Whisk the cinnamon into the vinegar, then add to pot (otherwise you may be chasing cinnamon lumps for hours.)
Add the remaining ingredients.
Bring to a boil, then lower to a good steady simmer for about 3 hours, stirring frequently.
Pack hot into quarter-litre (½ US pint) jars or half-litre (US pint) jars.
Leave 1 cm (¼ inch) headspace for either size jar.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
Notes
Note: In our experience the yield can vary from year to year -- it may depend on the tomatoes used.
Nutrition
Serving:
2
g
|
Calories:
42
kcal
|
Carbohydrates:
9.1
g
|
Protein:
1.2
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Sodium:
299
mg
|
Fiber:
2
g
|
Sugar:
6.7
g