Chile Sauce




Great on hamburgers.

Equipment: Boiling-water-bath canner; six 1-pint jars

Ingredients:
24 large red-ripe tomatoes
3 medium onions, chopped
4 medium red bell peppers, seeded and chopped
2 jalapeno chiles, seeded and finely chopped
1 cup sugar
3 tbsp salt
3 tbsp mixed pickling spice
1 tbsp celery seed
1 tbsp mustard seed
2 1/2 cups distilled white vinegar

  1. Combine the tomatoes, onions, bell peppers, jalapenos, sugar, and salt in a large saucepan. Cook over a low flame for 45 minutes.

  2. Tie the spices in a cheesecloth bag and add to the tomato mixture. Cook until the mixture is reduced by one-half, about 45 minutes. As the mixture thickens, stir frequently to prevent sticking.

  3. Add the vinegar and cook slowly until desired thickness. Remove the spice bag.

  4. Pour into hot, clean jars, leaving 1/2 inch of headspace.

  5. Cap, seal, and water-bath process for 15 minutes, adjusting for elevation if more than 1,000 feet above sea level.