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Smokey Chili Sauce

6 x quarter-litre (1/2 pint / 250 ml) jars

Course Condiments
Cuisine American
Keyword Tomatoes
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Yield 6 x quarter-litre (1/2 pint / 250 ml) jars
Calories 42 kcal

Ingredients

  • 2.5 litres tomatoes (canned, crushed. 10 cups / 80 oz)
  • 600 g onions (chopped coarsely. 4 cups / 1 1/3 pounds / 4 large)
  • 900 g bell peppers (cored, seeded and chopped coarsely. 2 pounds / 6 cups / 6 large)
  • 125 g refined white sugar (1/2 cup / 4 oz)
  • 2 tablespoons pickling salt
  • 2 tablespoons cinnamon
  • 750 ml cider vinegar (5% acidity or higher. 3 cups / 24 oz)
  • 1 1/2 teaspoon chile powder (chipotle gives a nice smokey taste. optional
  • dashes liquid smoke (to taste. optional)
Metric - US Customary

Instructions

  1. Combine in a pot all the ingredients from the tomatoes down to the salt.
  2. Whisk the cinnamon into the vinegar, then add to pot (otherwise you may be chasing cinnamon lumps for hours.)
  3. Add the remaining ingredients.
  4. Bring to a boil, then lower to a good steady simmer for about 3 hours, stirring frequently.
  5. Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
  6. Leave 1 cm (1/4 inch) headspace for either size jar.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Process in a water bath or steam canner.
  11. Process either size jar for 15 minutes; increase time as needed for your altitude.
  12. Best after at least a month of jar time.