Wednesday, October 16, 2019

Aunt Gladys' Chili Sauce

Today, as promised, is the recipe for my great aunt’s chili sauce, that I have since named after her. If you could read the framed and wall-mounted recipe that I posted yesterday, you may have noticed that it yielded quite a large quantity. I cut this recipe in half, made a few tweaks, and couldn’t be happier. One taste, and it took me back to when I was four years old, and first sampled this toothsome condiment in my great aunt Gladys’s kitchen.
Aunt Gladys' Chili Sauce

12 large homegrown tomatoes
1½ 3-oz. pkgs. Melissa’s shallots, finely diced
3 cups granulated sugar
3 cups cider vinegar
½ t. cinnamon
½ t. ground cloves
½ t. ground ginger
½ t. allspice
2 T. kosher salt
2 jalapenos, finely chopped

Place all above ingredients EXCEPT the apples into a large stockpot on the stove. Bring mixture to a boil. Turn heat down to allow to simmer, and cook for 2 hours. Add apples and cook an additional 30-60 minutes until mixture thickens to your liking. Seal while hot.


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3 comments:

Linda said...

Thanks for the recipe Pattie. It looks so thick and rich, probably unlike any chili sauce I've ever bought! And that is quite an amazing sausage in the bun. ;)

Gina said...

That sounds perfect for fall and slathered over a brat! Must make this soon!

kitty@ Kitty's Kozy Kitchen said...

I loved reading this post and your previous one on the famous chili sauce. How wonderful to have the recipe framed.