NANA KING'S SWEET CHILI SAUCE
Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned.
Provided by Hungry Hogareno
Categories Sauces
Time 2h
Yield 8 cups
Number Of Ingredients 10
Steps:
- Combine tomatoes with next 7 ingedients in a large sauce pot. Tie pickling spices and mustard seed in a cheesecloth bag and add to pot. Bring to a boil over medium high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture thickens and becomes slightly syrupy. Stir frequently to prevent mixture from sticking to bottom of pot.
- When sauce reaches desired thickness, discard spice bag and ladle hot sauce into 1-pint jars, leaving 1/2-inch headspace. Process jars according to directions or let cool completely and refrigerate for up to 3 months.
Nutrition Facts : Calories 198.2, Fat 1, SaturatedFat 0.1, Sodium 1317.9, Carbohydrate 46.2, Fiber 4.7, Sugar 36.7, Protein 3
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