Raw Chili Sauce
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Sauces A traditional, no-cook raw chili sauce recipe featuring a vibrant blend of garden-fresh tomatoes, peppers, and aromatic spices. This classic condiment is perfect for canning and adds a zesty depth to any meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 0 mins | 12 hours | 6 pints |
🔪 Key Equipment
- Colander
- Large mixing bowl
- Canning jars
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 peck | Ripe Tomatoes | Chopped and drained through a colander |
| 2 large cups | Celery | Chopped |
| 1 cup | White Mustard Seed | Whole |
| 1/2 cup | Salt | None |
| 2 tsp | Ground Cloves | None |
| 2 tsp | Black Pepper | Ground |
| 4 tsp | Ground Cinnamon | None |
| 6 | Green Peppers | Chopped |
| 1 quart | Vinegar | None |
| 2 1/2 cups | Sugar | None |
| 2 large cups | Onions | Chopped |
Instructions
Preparation and Storage
- In a large bowl, combine the 1 peck ripe tomatoes, 2 large cups celery, 1 cup white mustard seed, 1/2 cup salt, 2 tsp ground cloves, 2 tsp black pepper, 4 tsp ground cinnamon, 6 green peppers, 1 quart vinegar, 2 1/2 cups sugar, and 2 large cups onions.
- Mix all the ingredients thoroughly and let the mixture stand overnight to allow the flavors to meld.
- Pack the mixture into clean jars and seal tightly for storage.
💡 Make-Ahead & Storage: This sauce must sit overnight before jarring to ensure proper flavor development.
Original Recipe Scan
