Chili Sauce
Chili sauce seems to have surfaced in New England in the last half of the 19th century. How it got the name remains a mystery especially because the original product had no chili peppers in it. Early American Chili Sauce had nothing to do with chili, hot peppers, or the like. It is a sweet sour relish made from tomatoes, onions, green peppers, sugar, vinegar, and spices which was used as a condiment on fried fish, cod cakes, dipping sauce for Shrimp Cocktail, eggs, roasted meats, hot dogs, hamburgers, as an ingredient in and on top of meat loaf, and so on. It added a bright note to meals in the winter when a lot of fresh vegetables were not available.
At the end of the summer many homemakers collect what is left in the garden to make pickles and jams and jellies. In the nineteenth century it was common practice to combine a variety of vegetables in a vinegar or brine solution. These foods added flavor and color to meals. It was also an economical way to use the last of garden produce. Although India relish, chowchow and piccallili, other condiments made at this time, found permanent places on supermarket shelves and the nation's tables, as years went by something else happened to chili sauce. Times and tastes have changed. Hot salsas from the south have replaced chili sauce.
Grandma's Chili Sauce
from http://www.freshpreserving.com/
Makes about 7 (16 oz) pints Just like Grandma used to make! Try this classic chili sauce as a garnish to any dish. Uses the water bath method of canning.
16 cups chopped cored peeled tomatoes (about 16 medium)
6 onions, chopped
6 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
2 cups white vinegar
1 cup lightly packed brown sugar
1 clove garlic, finely chopped
1 Tbsp. freshly grated or drained bottled horseradish, optional
1 Tbsp. celery salt
1 Tbsp. mustard seeds
1 Tbsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground mace or nutmeg
1/4 tsp. ground cloves
7 Ball® (16 oz) pint glass preserving jars with lids and bands
COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes.
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Chili Sauce
From The Fannie Farmer Cookbook by Marion Cunningham
2 cups canned tomatoes
1 onion, chopped
Dash of cayenne pepper
1/8 teaspoon cloves
1/8 teaspoon cinnamon
1 tablespoon sugar
1/4 cup vinegar
2 tablespoons chopped green pepper
1/2 teaspoon salt, approximately
In a heavy-bottomed saucepan, combine the tomatoes, onion, cayenne, cloves, cinnamon, sugar, and vinegar. Simmer, uncovered, for 1 hour.
Add the green pepper and simmer 30 minutes more. Add salt to taste. Chill before serving.
Yield: 1-1/2 cups
Homemade Chili Sauce
1 peck tomatoes (12 1/2 pounds fresh tomaotes) (4 -5 quarts cooked)
9 green peppers
6 med. size onions
3 c. sugar
3/4 c. salt
1 doz. med. red peppers
1 qt. vinegar
3 tsp. cloves, ground
3 tsp. cinnamon
2 tsp. nutmeg
2 tsp. ginger
Chop all ingredients in pieces and mix well. Bring to a boil and continue to keep at a low boil for 3 to 4 hours until thickened and cooked thoroughly, can or freeze or can in jars like jelly.
Chili Sauce
from https://www.chilipeppermadness.com/
This particular chili sauce refers to the popular American condiment usually sold in bottles, found at your local grocer. There are popular brands, like Heinz chili sauce. The consistency is very similar to your typical ketchup, though the seasonings often vary slightly. It's more of a sweet and sour and savory sauce.
6 ounces tomato paste 1 can (or tomato sauce & no water)
Water for thinning 1/4 to 1/2 cup water, or more as needed
1/4 cup brown sugar
2 tablespoons honey (or corn syrup)
3 tablespoons apple cider vinegar or to taste - white vinegar is good, too
1 teaspoon paprika use cayenne for spicier
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder or more to taste
1/2 teaspoon red pepper flakes or use hot sauce, to taste
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Salt and pepper to taste 1/4 to 1/2 teaspoon is usually good
Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
Cool. Store in the refrigerator, covered.
Servings: 32 tablespoons
