CANNED SPICEY TOMATO CHILI SAUCE

Canned Spicey Tomato Chili Sauce image

Provided by Diane Atherton

Time 2h35m

Number Of Ingredients 9

Previous Next

5 lb fresh tomatoes
3 1/2 c sugar
8 Tbsp lime juice
2 1/2 tsp ground ginger root, i used dried ginger root, fresh would work as well
1 Tbsp cilantro, dried
1 Tbsp cinnamon, ground
1/2 Tbsp clove, ground
1 Tbsp kosher salt
1 Tbsp chipotle pepper flakes

Steps:

1. Sterilize jars and lids. This takes a little while, so start this when tomatoes start to thicken. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of sauce. In another small pot; sterilize lids in gently boiling water.
2. Combine sugar, lime juice, ginger,cilantro, cinnamon, cloves, salt and chipotle pepper in large pot.
3. Wash tomatoes and remove any dark spots including stem. Quarter tomatoes and chop in food processer a few at a time. NOTE: do not remove skin. As you chop, pour chopped tomatoes into pot with sugar mixture. Once all tomatoes have been added, stir to combine ingredients.
4. Over a medium-high to high heat, bring to a boil and then reduce temperature to a medium heat and simmer. Stirring regularly, simmer until sauce thickens and reduces to half or less of the origninal volume. This will take between 1 1/2 to 2 hours, depending on how high you keep your heat
5. When sauce has cooked down sufficiently, remove from heat and fill sterlized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.