How to Make Fresh Tomato Chili Sauce - A Step-by-Step Guide

Fresh Tomato Chili Sauce is a versatile and flavorful condiment that can be used to add a spicy kick to a variety of dishes. Made with ripe tomatoes, chili peppers, and a blend of aromatic spices, this homemade sauce is the perfect way to add a burst of freshness and heat to your favorite meals.

Whether you're looking to spice up a sandwich, add depth to a pasta dish, or simply jazz up your breakfast eggs, this Fresh Tomato Chili Sauce is sure to become a staple in your kitchen. The combi...

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Ingredients

  • 35 fresh tomatoes, peeled, seeded and chopped
  • 2 cups apple cider vinegar
  • 4 red bell peppers, seeded and diced
  • 1 large onion, diced
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3 fresh hot chile peppers, seeded and chopped
  • ⅓ cup fresh lime juice, or amount to taste
  • 1 tablespoon salt, or amount to taste

Information

  • Prep Time: 1 hr
  • Cook Time: 4 hrs 15 mins
  • Additional Time: 12 hrs
  • Total Time: 17 hrs 15 mins
  • Servings: 128
  • Yield: 4 quarts

  • Place tomatoes into a large pot over medium heat. Simmer for 1 hour, skimming off any excess liquid or foam as necessary.
  • Stir in vinegar, bell peppers, onion, both sugars, chile peppers, lime juice, and salt. Reduce the heat to low and simmer until liquid reduces and sauce thickens, 3 to 5 hours. Adjust seasonings to taste.
  • When the sauce is almost ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
  • Remove sauce from the heat and skim off any foam. Pour into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
  • Nutrition

    14 cal.

    • Sodium: 46mg
    • Total Carbohydrate: 4g
    • Vitamin C: 0mg
    • Calcium: 2mg
    • Potassium: 8mg