Chili Sauce?

16 years ago

While I am waiting for Chase to post her recipe for Chili Sauce I am perusing my old (1969) copy of Cooking Downeast by Marjory Standish. I found this recipe and wondered if it might be close tot he one Chase has shared in the past. If you have her recipe or have made it - does this sound familiar?

Alexa

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Chili Sauce from Cooking Downeast Marjory Standish

6 lbs peeled ripe tomates

6 peeled onions

2 hot red peppers

4 seeded green peppers

2 cups sugar

2 tbsp salt

4 cups vinegar

4 tsp whole cloves

4 tsp whole allspice

4 3inch sticks cinnamon

Chop tomatoes, onions, peppers very fine then add sugar, salt, vinegar. Add spices tied in a cheesecloth bag. Cook slowly uncovered for 2 hours or until thick. Remove spice bag. Pour into hot sterilized pint jars and seal immediately. Process 15 minutes.

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Comments (26)

wizardnm
16 years ago
Alexa, I have Sharon's recipe. I've also enjoyed a jar that she made. It's wonderful and tastes just like the chili sauce my DG used to make. I love it with pot roast.

I'll just go ahead and post the recipe for Sharon, I don't think she'll mind.

CF--Chase

Recipe Introduction

A bit of work but it tastes so good and your house will smell divine!

Elaine's Chile Sauce

11 Q basket (1/3 bushel) of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers (2 green , 2 red) chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes.~

Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.~

Nancy
User
16 years ago
Thanks Nancy!

Alexa this stuff is really good. Don't know how to describe it exactly. It's sweet yet tart with a bit of a kick from the ginger and hot peppers. We love it as a side with scrambles eggs, on top of burgers and dogs, alongside any pork dish or meat pies. I send a jar to Ann T's Moe every Christmas. He loves it with Tourtierre.

I also add it to my cheater baked beans (the secret ingredient) , meatloaves and mix it with BBQ sauce for a great rib sauce.

Clive eats it ON fresh French Bread!! LOL
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Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34
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Holy Shite! This stuff is amazing! I tasted a bit by itself and it is truly one of the most complex and interesting condiments I have ever tasted. I will admit though, I added some allspice jsut because I love it and saw it in the recipe from the old bookbook I had. Everything else is from your recipe though.... I cant wait for Burgers over the weekend now! Thanks so much for your help :-) A
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I posted a picture of some of my habaneros on a thread that Annie started about harvesting, but I don't think I put my recipe in. Anyway, the way I make it is to take a bunch of habanero chilies and put them in a grill pan so that they will not fall through the grates of the barbeque, and then I char them slightly over mesquite charcoal, but you can use whatever charcoal you like, but it must be charcoal or wood to get the smokey flavor that I like. I usually roast a few cloves of garlic in the pan with the chilies, and I also roast a few of the large red or yellow bell peppers, to make the sauce a bit milder and make it go further. After the chilies are charred, I move them to a Pyrex or Corningware pan that has a good lid, and I let them steam covered. They must be covered right after they are removed from the grill. You can use whatever ripe chilies you have, but cayenne is not a very good choice because it is not very fleshy. You can include the tiny Thai chilies also, but I generally only use fairly large chilies, as they are better for making a sauce. After the chilies have cooled (sometimes in the fridge overnight), I remove the stems, some seeds, and some of the skin that is loose and put them through a food mill with the garlic, but you can use a sieve or colander, as long as the holes are small enough for the seeds not to pass through. Be careful of fumes at this point, and you may want to wear a snorkel to avoid breathing them in. You may want to wear rubber gloves also, but I generally do not. The worst part of it is when you have to rinse out the food mill, for when you do this, even more fumes come up in the air. When you have the bulk of the chilies through the food mill or sieve, add salt and vinegar - I generally add one part vinegar for four parts of chili puree, and I add a fair amount of salt - about one tablespoon per cup of sauce, but you can add more to help preserve it. I freeze some of it in plastic bags, but I have found that it keeps fairly well in the fridge, if you add enough vinegar. A lot of people add carrots and other vegetables to this sauce, but I prefer to keep it pure, and that way I have the most concentrated flavor. You get a lot of flavor in this sauce in a tiny amount of it. I highly recommend that you add the red bell peppers, as they also give a good flavor and make the sauce go a bit further. Let me know if you have other questions. This type of sauce is popular in Texas and Mexico, but not common elsewhere. I think a lot of people are afraid of it! Lars
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caliloo
Original Author
16 years ago
Thanks!

Can this be halved? i just realized I only have 9 pint jars left.......

A
wizardnm
16 years ago
I can't see why not. Go for it!!!

Nancy
User
16 years ago
Easily halved but you'll be sorry..........
caliloo
Original Author
16 years ago
How many pints will the entire recipe make? I will go shopping for more jars.....

A
User
16 years ago
I looked at my notes and I haven't recorded the number of jars I usually get (I always do a half bushel or more never just the basic recipe) but for sure I don't think it makes much more than 12 jars. I need to keep better notes!

Do a half recipe and if you like it do another batch.
lakeguy35
16 years ago
Would the six pounds of tomatoes in the first recipe be equal to the 1/3 of a bushel in Sharon's recipe? I work better with pounds or cups of when working with tomatoes. I'd like to try this if I have time...I'm way behind on canning this year. TIA!

David
annie1992
16 years ago
thanks for posting that Nancy, I lost the recipe. It makes really good sloppy joe sauce too...

Annie
User
16 years ago
David I'm picking up an 11 Q basket tomorrow and will weigh but I'd say closer to 12 pounds than 6.
lakeguy35
16 years ago
Thanks Sharon! I've only made Annie's salsa and your tomatoe sauces and they both call for cups of smooshed or chopped/chunked tomatoes. I just hope this forever heatwave hasn't killed off our fall crops of tomatoes that we usually get down here.

David
kayskats
16 years ago
Chase, I have a very similar recipe using 1 peck (1/4 bushel) of tomatoes. It came from my Aunt Mille and originally from the 'Watkins Spice Man" -- back in pre-WWWII days salesmen travelled country roads selling spices to farm women.

The cooking techniques are very different. Do you have any idea why you wait to put the sugar in an hour before canning?
User
16 years ago
If you ask my husband, he will tell you that Sharon's Chili sauce is the BEST. Sharon has been kind enough to send Moe a jar of her chili sauce around Christmas each year so he can have it with his Christmas Tortiere.

Ann
foodonastump
16 years ago
Sharon - I just asked at my local farmstand and was told that a bushel is 50 lbs, so I should buy roughly 17 pounds. I'm interested to see how that equivalent compares to the 11 quart basket you're picking up today.
User
16 years ago
kayscats, the reason for waiting to add the sugar is because it can easily burn on the bottom of the pot unless you stand over it and constantly stir.

David/FOAS.... I bought six 11 Q baskets this AM and made the guy at the market weigh one for me. It was 9 kilos including the basket........so that's almost 20 pounds, so I would say 17-18 pounds is good!

Also I need to point out that this recipe was given to me 35 years ago by a farm wife named Elaine, same lady that taught me how to make dills. I still have her hand written recipe card and she spells it "Chile" and I so that's how I spell it. I could never change it.
lakeguy35
15 years ago
Thanks Sharon! WOW, six baskets! I guess your taking on the chile sauce and your tomato sauces this weekend. I can't imagine peeling all those tomatoes in one weekend though. Yikes!

David
lakeguy35
15 years ago
Reporting back here and all I can say is OMG! I love this stuff. Had a little leftover and took it into the office for a sampling. I'll be making another batch next weekend now. I'm taking your advice and trying it with some bbq sauce on ribs Sharon...maybe this weekend. Thanks for posting Alexa and Sharon for a GREAT recipe!

David
vacuumfreak
15 years ago
I bet this stuff would be great for grape jelly meatballs (the only thing I've ever used chili sauce for). It sounds wonderful... but I don't can. Could I make a batch to use immediately, or does it freeze well?
wizardnm
15 years ago
David... just wait until you open a jar on a cold winter day when you make pot roast. Unbelievable!

Bobby, try dividing all the ingredients by 3 and make a small batch. I'd buy some 8oz canning jars and put the hot sauce in those (using a canning lid and ring) they should seal well enough to be able to store in the refrigerator for maybe a few months. We'll get you canning yet!
Freezing would change the texture.

Nancy
User
15 years ago
Glad you like it David! How many jars did you get? I tallied mine this time and an 11Q basket (18-20 pounds) yielded 15 pints. I've added that to my notes.

Bobby, it is fabulous with the meatballs. I use to make them for Clive as his contribution to their Christmas potluck. They were inhaled!

As Nancy, says it won't freeze well but it keeps in the fridge for a very long time.......months!
lakeguy35
15 years ago
Sharon, I ended up with 11 pints with a little leftover for sampling. About 3/4 of a jar. My tomatoes were very wet/juicy this go around. I'm sure that has some thing to do with it. I had to use a lot more of them to get the 8 cups for Annie's salsa too. Making another batch this weekend as I don't see this stuff lasting long around here.

Bobby, love that recipe for meatballs and little smokies. I think this recipe will take them over the top for me and my group. Take Nancy's and Sharon's advice and make a small batch. You won't be sorry!!

David
foodonastump
13 years ago
I pulled up this thread last weekend to find the recipe that I failed at two years and one week prior. I don't think I'll ever figure out exactly what went so drastically wrong the first time I made Elaine's Chile Sauce, but fortunately Sharon took pity on me and shipped a jar as part of a very sweet surcie.

So with that memory in mind, I finally gave it another shot. This time it came out as expected and while there were still a couple tiny bumps in the road I won't bore you with, my biggest mistake was making just half a batch. Can't say I wasn't warned; scroll up and you'll see where Sharon says, "Easily halved but you'll be sorry.........."

I'm already through half a jar, having enjoyed most of that on meatloaf (Bobby Flay's Throwdown! recipe, which by the way is incredible IMO) and the rest, well, just on a spoon.

Figured I'd bump up this thread since the recipe is here, and also to call out Bobby and David, neither of whom I've seen post in a while.

Thanks for everything, Sharon!
foodonastump
13 years ago
(oops, call out to Bobby and David - makes a difference!)
lindac
13 years ago
For those who don't want to go on a search for the recipe....here it is...

Reminds be of my grandmother....tastes very like her chili sauce....but she had no recipe.

Elaine's Chile Sauce

11 Q basket (1/3 bushel) of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers (2 green , 2 red) chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning. Fill pint jars and HWB for 15 minutes.~

Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.~
foodonastump
13 years ago
Thanks Linda, even if the search wasn't harder than "scroll up on this thread!" LOL!!! ;-)
User
13 years ago
FOAS SO glad it turned out for you but I guarantee you you;ll be making another batch before long!

I just about had a fit when I opened this thread this AM.

I saw Alexa asking for the recipe and I thought OMG how did I miss her request? So I've been searching every thread for her request....then I scrolled down a bit and realized it was an old thread! LOL

I'm getting my tomatoes this week I'm down to 1 jar of chile sauce and 2 jars of tomatoes. All of which means summer is coming to an end :(

Chili Sauce?

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