An old-fashioned favourite, this chili sauce is a delicious combination of tomatoes and late-summer fruit. Serve as a sweet and tangy accompaniment to roast beef or pork, grilled-cheese sandwiches or burgers — and more.
- Portion size 75 servings
Ingredients
Method
In large Dutch oven, combine tomatoes, onions, peaches, apples, red pepper, salt and cayenne pepper. Bring to boil, stirring often; reduce heat and simmer, stirring often, until reduced by half, 1-1/2 hours.
Tie pickling spice in double-thickness square of cheesecloth to make spice bag; add to pot along with vinegar and sugar. Cook, stirring occasionally, until thick enough to mound on spoon, about 2 hours. Remove spice bag.
Using funnel, pour into 2-cup (500 mL) hot canning jars, leaving 1/2-inch (1 cm) headspace. If necessary, wipe rims with damp paper towel. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 40 mg
- Protein trace
- Calories 11.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Vitamin A 1.0
- Vitamin C 5.0
