Best Green Tomato Chili Sauce For Canning Recipes

CHILI SAUCE

Chili Sauce image

-Virginia Lanphier, Omaha, Nebraska

Provided by Taste of Home

Time 2h15m

Yield about 6 pints.

Number Of Ingredients 10

Ingredients

4 quarts chopped peeled tomatoes (about 24 large)
2 cups chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1 serrano pepper, finely chopped
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
2-1/2 cups white vinegar

Steps:

In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.

GREEN TOMATO CHILI VERDE

Green Tomato Chili Verde image

This is a recipe I modified from a Ball Blue Book recipe. It's a great way to use up your green tomatoes! Adjust the number of peppers to your taste. Ten will give you medium heat.

Provided by Tess Geer

Categories Salsas

Time 45m

Number Of Ingredients 11

Ingredients

7 c chopped green tomatoes
10 jalepeno peppers, chopped & seede
2 c chopped red onions, about two large
4 clove garlic, finely minced
1/2 c lime juice
1/2 c sugar
1/2 c minced fresh cilantro
1/4 c minced fresh thyme
1/8 c minced fresh oregano
1 Tbsp ground cumin
2 tsp gourmet salt blends roasted garlic shallot & pepper salt

Steps:

1. Boil water in canner. Keepjars and lids in simmering water until ready for use but do not boil.
2. Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in sugar, cilantro, cumin, oregano, thyme and Gourmet Salt Blends salt. Reduce heat and simmer 5 minutes.
3. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles by running a spatula around the inside of the jar. Wipe rim with a damp paper towel. Place lids and bands and adjust until fit is fingertip tight.
4. Process for 20 minutes, adjusting for altitude. Remove jars and set on a clean dish towel cool. Check lids for seal after 24 hours.