Just serve and use it like catsup....on burgers, roast beef, fried potatoes....scrambled eggs

Could be nice over roasted chicken or chicken parts spooned over the last 20 minutes of oven roasting.

I freeze mine in knotted bags, then into a gallon freezer zip-lock labeled 'flavor bombs'. We make a big batch every late September and enjoy all winter. Different recipe but similar.

Chase's chile sauce is famous here. My husband loves it on his Christmas Eve Tourtiere. Chase was kind enough to send Moe her sauce.

I made it last year for the first time.

Sharon's Chile Sauce

====================

Sharon's Notes:

Nothing like fresh field tomatoes ! YUM!

I'll offer up this canning recipe because it is something you

don't seem to see in the States. This is NOT to be confused with

Heinz Chili Sauce they are in no may similar.

I got this recipe from a farmer friend's mother over 30 years ago

and I have made it every year since. Same lady that taught me to

make canned tomatoes and dill pickles.

This stuff is great in a meatloaf, along side eggs cooked any way,

topped on a burger or dog, dumped into baked beans, with Tourtiere

or any pork dish. Clive slathers it on freshly baked, buttered,

French bread!

Elaine's Chile Sauce

11 Q basket of field tomatoes peeled and smashed

7 cups white sugar

4-1/2 cups cider vinegar

2 bunches of celery chopped

4 small hot peppers chopped

4 large sweet peppers

2 green, 2 red, chopped

4 large onions chopped

1 tablespoon ground ginger

1 tablespoon cinnamon

5 tablespoons coarse salt

2 tablespoons 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.

I make a ton each year and yes is a key ingredient to my baked beans. I also use it in my meatloaf mix , hamburger mix and in my homemade BBQ sauce . It's also a big family favourite as a side with scrambled eggs and omelettes.

I think Annie uses it in her Sloppy Joes.

I used to put it in my meatloaves. And always eaten with beef roast.

Hubby liked it on his plate with crackers and cheese.

I used to buy a bushel of roma tomatoes and made chili sauce, along with tomato sauce, roasted tomato soup etc etc.

What kind of chili sauce is it? The kind made out of chili peppers? Or the tomato and onion condiment sometimes used in a bowl of chili?

I make Sharon's chile sauce and the Grandkids just love it in sloppy joes. Yours sounds like that might work too.

Annie

Thank you! Sloppy joes do sound good and I was wondering it might work in a sweeter coney sauce. I also am considering using some in pulled pork and chicken.

Annie: Do you just use the chili sauce and ground beef in your sloppy joes?

Lizbeth, it depends on who I'm making them for. Sometimes I use venison in place of the ground beef, and I've been known to use 50/50 mix of beef and pork. If the kids are over they want it just like that, meat and chile sauce. When adults are eating it I'll often add some spicy brown mustard or a tiny bit more heat, there are already a couple of hot peppers in there. I've been known to saute extra onions for the sandwiches and the kids like a slice of cheese added to their sandwich sometimes.

My brother, who puts 10 teaspoons of sugar in his iced tea, thinks nothing is ever sweet enough, so he adds about 1/4 cup of catsup and about a cup of brown sugar until he's happy. It's like dessert for everyone else, but he's happy...

Annie

OK, I tried to edit, but Houzz won't let me, as usual. I was going to add that Ashley adds A=1 steak sauce to hers, she likes it more savory.

So, there are lots of things to do, it makes a great "base" layer and then you add what you like.

Annie

This thread is so weird. My little post was the first one and now in the middle. New replies are being added any old place. Now wonder it wouldn't let you edit, Annie! It's probably really really confused by now. :)

Interesting about using chili sauce in sloppy joe's. I never would have thought of that. I think I end up in more or less the same place (though I do add mustard). but kind of assemble the components right in the pan. :)

The kind of sweet, tomato-y chili sauce in the Elaine's recipe is a key component of an old Jewish American recipe which uses packages not just because they were popular when they first were available, because they were available with rabbinic kosher certifications. It's dead easy, and everybody loves it.

Trim the fat cap down to a thin layer and score it. Put the brisket fat side up in an open roasting pan. Spread the top with a generous amount of chili sauce. Sprinkle on a packet of onion soup mix, adjusting the amount to fit the size of the meat (it's easy to make your own mix if you don't want to use a packaged one). Pour a can of caffeine free Coca-cola around the sides as the braising liquid. Caffeine free because it isn't bitter. If you don't want to use coke, you could substitute dark brown sugar and soda water, and some lemon or orange juice. The point is that the sugars and acids help break down the connective tissue. Start at 350° F for an hour, then reduce to 225° F for about 1.5 hrs. per pound, half on the first day. Cover and chill overnight. Remove excess fat from the sides while it's still chilled hard. Remove meat to cutting board and slice against the grain, turning as necessary as the grain shifts (brisket is the meeting of three different muscles--if you have a point it may only go one way). Return meat to the pan and spoon the juice between each slice, ending up with the slices standing together. Finish the cook time.

Annie, thanks for that info. Next ? I'm using my own tomatoes and have no 11 qt basket. Is this actually 11 full quarts? and can this be halved? Also can this be made with no hot peppers or milder ones? (Have someone who can't handle too much heat.) Sorry for the cross talk, MrsJack

I haven't found 11 Q baskets in years so have modified my recipe ( the one Annie posted...thanks Annie) .

My notes says if using a half bushel , which is what I always make now, use 1 1/2 times the recipe........hope that is clear.

Making mine tomorrow.

Sorry , just noticed about the peppers. Yes you can sub or eliminate the hot peppers....although truthfully it isn't very hot. My DH is a real wimp about heat and he devours this stuff.

The recipe can definitely be halved.

Chase, thank you for responding and sorry for all the questions. I just looked up the pound equivalency for a bushel of tomatoes and found 53, so am assuming I can use 26-27# and be good for the half bushel and use 1-1/2 times the recipe. Does this make a large quantity? and what type hot pepper do you usually use?

Thanks for that ratio, Sharon, I will certainly make the bigger batch next time I make some.

At one point you told me that it was about 1/3 of a bushel, so I figured about 18 pounds for a full batch, and that's what I've used ever since. I cook it in the big Nesco roaster and then I hit it with the stick blender to get rid of big chunks and simmer it until it's "thick enough". By the time I added the vinegar and other vegetables, I got 19 pints from the last batch.

And, because I'm a wuss, I often use just a couple of peppers, maybe even just one if they are hot. OK, so I'm a coward, I know it!

Can on, LOL.

Annie

Yeah-but.....what are small hot peppers?...Like jalapenos? or Habaneros? or ghost peppers?....that would make a huge difference in the amount of heat.
I need to make some....maybe only 1/4 the recipe. Which I had my grandmother's, which of course was just in her head. But my recollection was that it was very similar. Wonder what she used for "hot"? Don't remember her ever using hot peppers.....she grew her own horse radish which would peel paint....and used lots of Coleman's mustard powder.

This is my grandmothers recipe. She used Hungarian Hot Peppers and I use two jalapenos.

Lula Struthers Chili Sauce

(good on just about everything)

Chop the following:

3 hot peppers

3 sweet peppers

12 medium onions

2 small bunches of celery

1 peck peeled tomatoes

Chop all fine; add 1/2 cup
salt, let stand overnight (no need to refrigerate); drain and discard juice.

Add:

1 T. each: cinnamon, cloves

½ T. allspice, and ginger

1-1/2 c. brown sugar

1-1/2 c. white sugar

2.5 c. apple cider vinegar

Bring to boil, then simmer
one hour. (or until as thick as you wish)
Water bath 10-15 minutes.

12 pints.

MrsJack......what a coincidence. The farmer lady that gave me the recipe I use some 40+ years ago was Mrs Jack !!!! Elaine Jack.

Lizbeth, I use Hungarian peppers, same as Mrs Jack ; ) . I can't recall exactly what I get and I don't seem to have a note of that....but I want to say 20-24.

Thought I would get to it today but decided to do my herbed tomato sauce so am doing tomorrow...will be sure to count.

Chase and Annie: Thanks for the clarification.

MrsJack: Thanks for the recipe and allowing me to cross talk on your post! I think it would be delicious with scrambled eggs (we love Paul Newman's pineapple salsa with eggs) and I might try it with corn chips instead of salsa and for sure with roast beef and pork.

..and the answer is 22......

LOL, chase. I'm starting my second batch tomorrow morning, I picked tomatoes today. It's going to be a batch-and-a-half, I think.

Annie