RCP Chile Sauce
Posted: Mon Oct 21, 2013 11:08 am
I just had too many tomatoes this summer. I decided to try to make a "Heinz style" chile sauce but without the sugar and corn syrup.
Chili Sauce
1 qt. peeled, cored and chopped tomatoes,
1 qt. cherry or grape tomatoes
1 cups chopped sweet red peppers, cored with seeds and white removed ( I used pimentos and, Italian frying)
hot pepper/peppers, any color,cored with seeds and white removed chopped, to your heat preference ( I used 2-3 jalapenos cut mild and chopped)
1 cup onion, chopped
1 TBS kosher salt
1-2 TBS pickling spices, depending on your taste (2 TBS –geo)
1 TBS celery seed
1 TBS mustard seed
1 cup vinegar ( I like a combination of cider and white)
In a blender, blend together the 1 qt cherry tomatoes with everything but vinegar and the remaining tomatoes . Add to saucepan with remaining chopped tomatoes and vinegar. Simmer until right thickness. Cool to room temperature and place in freezer containers. Top containers and freeze. It seems to freeze okay.
Chili Sauce
1 qt. peeled, cored and chopped tomatoes,
1 qt. cherry or grape tomatoes
1 cups chopped sweet red peppers, cored with seeds and white removed ( I used pimentos and, Italian frying)
hot pepper/peppers, any color,cored with seeds and white removed chopped, to your heat preference ( I used 2-3 jalapenos cut mild and chopped)
1 cup onion, chopped
1 TBS kosher salt
1-2 TBS pickling spices, depending on your taste (2 TBS –geo)
1 TBS celery seed
1 TBS mustard seed
1 cup vinegar ( I like a combination of cider and white)
In a blender, blend together the 1 qt cherry tomatoes with everything but vinegar and the remaining tomatoes . Add to saucepan with remaining chopped tomatoes and vinegar. Simmer until right thickness. Cool to room temperature and place in freezer containers. Top containers and freeze. It seems to freeze okay.