7poundstomatoespeeled and roughly chopped (about 4 quarts)
3red bell peppersseeded and chopped
6Thai red or Anaheim chilisseeded and chopped
2cupsapple cider vinegar
1cuplight brown sugar
Place tomatoes, onions, red peppers, chilis, and garlic in the bowl of a food processor, working in batches. Pulse until evenly chopped but still chunky, or until smooth if you prefer.
Combine all ingredients in a large stainless steel pot and bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened, about 1 ½ - 2 hour, stirring occasionally to prevent scorching. Sauce is done when it’s thick enough to hold shape on a spoon.
If canning: Prepare boiling water canner while chili sauce is cooking. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Ladle hot chili sauce into a hot jar leaving ½ inch headspace. Remove air bubbles. Wipe jar rim, Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours.
Check lids for seal, they should not flex when center is pressed.
Calories are automatically generated. For best results calculate based on your exact ingredients.Preserving method: Water bath canningMakes about 4 (16 ounce) pint jars
Serving: 1TBS | Calories: 20kcal
Chili Sauce https://www.mamalovesfood.com/chili-sauce/