Recipe: Chili Sauce

This chili sauce recipe is courtesy of Richard Rollinson, one of my gardening colleagues I met on Mastodon when I left the social network formerly known as Twitter.

Over the past few years, Richard has provided me (and many other gardeners on Mastodon) with wonderful gardening advice.

Including encouraging me to grow carrots in pots, after I told him about my bad experiences growing carrots in the past.

Whether the seed didn’t germinate or the plants barely grew, I had terrible luck growing carrots.

Thanks to Richard, we’ve enjoyed homegrown carrots for the past two years!

(Note to my readers: if you’re not on Mastodon, but have been considering it, the Mastodon gardening community is strong!)

When Richard shared his father’s chili sauce recipe earlier today, I asked if he planned to publish it on his website/blog.

And if he wasn’t planning to, whether I could publish it on my blog.

Richard quickly replied giving me permission to publish his recipe.

He said the sauce seemed to to be more of a type of chutney or relish. And the origin may go back to their family roots in Yorkshire in late Victorian times.

Chili Sauce

Note: this recipe uses boiling water bath canning process. Follow canning instructions for boiling water processing.

Ingredients

• 24 tomatoes (3 inches in diameter)
• 2 Tbsp. celery seed
• 12 onions (1 1/2 inches in diameter)
• 2 Tbsp. white mustard seed
• 4 green peppers
• 2 cups brown sugar
• 4 Tbsp. salt
• 2 cups vinegar

Tie following in bag [cloth]

• 2 tsp. clove
• 2 tsp. Allspice
• 2 tsp. cinnamon

Directions

1. Core the tomatoes.
2. Peel the onions.
3. Remove the seeds from the peppers.
4. Wash onions and peppers.
5. Chop all of the vegetables.
6. Run peppers and onions in a hand-crank meat grinder. 
7. Add the rest of the ingredients.
8. Boil gently until thick.
9. Ladle sauce into prepared hot pint jars (reference boiling water bath canning process mentioned at top of recipe).
10. Process in boiling water bath for 20 minutes.
11. Makes 5 pints.

Thank you, Richard, for giving me permission to publish your family recipe on my blog.