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
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.
This post contains affiliate links.
