Chili Sauce (Tomato Relish)

Chili Sauce (Tomato Relish)

My mom’s chili sauce was a family favorite, the perfect blend of tangy and sweet, and a staple on our dinner table. Whether it accompanied breaded pork tenderloin, or a simple bag of tortilla chips, this relish brought a burst of flavor to every bite. Today, I’m sharing my version of her cherished recipe.

chili sauce

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Servings: 0

Ingredients

  • 10 lbs or 30 medium-sized tomatoes peeled and chopped
  • 8 medium onions finely diced
  • 2 celery stalks
  • 2 red bell peppers finely chopped
  • 2 green peppers finely chopped
  • 2 cups cider vinegar
  • 2 cups granulated sugar
  • 4 tablespoons pickling salt
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground cloves
  • 1 teaspoon chili flakes optional, for a bit of heat

Instructions

Skin the tomatoes

  • In a large saucepan, bring 8 cups water to a boil. Meanwhile, prepare an ice water bath in a large metal bowl. Before boiling turn each tomato upside down and use the point of a sharp knife to draw a small “X” across the dimple in the bottom of the fruit. Add the tomatoes, a few at a time, to the boiling water and boil them for 1 minute. Scoop out the tomatoes with a large slotted spoon or a strainer and immediately place them in the ice water bath. Repeat with the remaining tomatoes. Drain the tomatoes. When the skin is loose after blanching, pulling it off should be easy, starting at the X you made.

Combine ingredients:

  • In a large pot, mix the tomatoes, onions, peppers, vinegar, sugar, salt, mustard seeds, and chili flakes (if using).

Cook the mixture:

  • A lot of recipes tell you to a boil over medium-high heat, however I put my mixture in oven at 300F partly covered for 3 – 4 hours, putting in oven prevents sticking. Stir frequently.

Jar the chili sauce:

  • Put sauce in sterilized jars so they are full to rim, this will save the sauce from spoiling in the jars. Seal tight then turn upside down and place on brown paper bag, check for leaking jars, if jars leak then take lid off and replace with new sealer or place a piece of wax paper over top of jar and put lid on and tighten.

Store:

  • Allow jars to cool completely at room temperature. Store in a cool, dark place. Refrigerate after opening.


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