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

4 Melissa’s Organic Granny Smith Apples, finely diced

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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