Sweet Chili Sauce

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Ginger
  • 1 cup Green bell pepper, ground
  • 2 cups Onion, ground
  • 1 cup Red bell pepper, ground
  • 4 qt Tomatoes

• Baking & Spices

  • 1 tsp Allspice
  • 1 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 tbsp Salt
  • 1 cup White sugar

• Oils & Vinegars

  • 2 cups Vinegar

Found on amys-projects.com

Description

Ingredients

• 4 quarts finely chopped or ground tomatoes
• 2 cups ground onion
• 1 cup ground red bell pepper
• 1 cup ground green bell pepper
• 2 cups vinegar
• 2 tbs salt
• 1 cup brown sugar
• 1 cup white sugar
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves
• 1/4 tsp ginger

Directions

• Grind up the peppers and onions. Dice up the tomatoes and add them to the pepper and onions. Add the vinegar, salt, brown and white sugars and bring to a boil then turn to simmer, stirring occasionally. Let the sauce simmer for about 4 hours, or until it reduces 1/3 to 1/2 depending on how you like your sauce. Stir in the cinnamon, allspice, cloves and ginger. Freeze chili sauce in freezer bags or can it. To can: Prepare 5-6 pint jars by washing and sterilizing the jars. Start heating a large pot of water for a water bath. Fill the jars with chili sauce, leaving 1/2″ head space. Clean the jar rim, top with a new lid. Snugly place a clean band on the lid. Once the water bath is boiling, place the jars in the water for 30 minutes, (or according to your elevation, Im at 4,000 ft). Make sure the water is at least 1″ above the jar tops. Once the time is up, pull the jars out and set aside for cooling. The lids should ‘pop’ or seal within a few hours. If any of the lids do not seal, pull the lid off and clean the rim and reprocess or place in the fridge to use.