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CHILI SAUCE- A Recipe from Nancy

Peel and quarter[dip in boiling water and peel] 1-6 QT. basket of ripe tomatoes.
Chop and add: 2 or more onions 2 red peppers
Add: 2 tsp. salt
4 cups brown sugar
3 cups white wine vinegar
3 tsp. whole pickling spice[tie in a cheesecloth bag or a piece of clean white cotton.
Cook until thick.
TIP: I start mine in a roasting pan on the stove top and then place in the oven, uncovered and cook at 250F-300F until desired thickness is reached. Stir every half hour or so.
This way the chili sauce never burns and you don’t have to stand over it stirring.

152 Holland St. E

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