Grandma Prentices Chili Sauce Recipes

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GRANDMOTHER'S CHILI SAUCE



Grandmother's Chili Sauce image

Pamela R. says this is an old family recipe passed down from her southern grandmother. It is a traditional old south condiment served with all kinds of meat (especially great on top of meatloaf). A good homemade chili sauce has chunks of tomatoes and a rich burgundy color.This is a medium spice level, but you can add more or leave out entirely. Traditionally it's used with fresh tomatoes, but the recipe was converted to use canned tomatoes years ago. You can store this in the refrigerator for several weeks. I found this very quick and easy to make and the flavors are outstanding. Serving size is estimated. YUM!

Provided by AmyZoe

Categories     Low Protein

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

29 ounces diced tomatoes
1 cup sugar
2/3 cup apple cider vinegar
1 cup onion, chopped
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons cayenne pepper

Steps:

  • Mix all dry ingredients in a large saucepan.
  • Add the vinegar; tomatoes, and onions; mix well.
  • Bring to a boil over medium heat.
  • Continue to cook, uncovered until it is reduced by half.
  • Cool.
  • Cover tightly and store in the refrigerator.

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This sadly is not my grandma's recipe; I wish I had gotten it from her when she was alive. However, I ran across this one and it has so many of the same ingredients in it I decided to give it a try, quite a few years ago. My family and I really love it.

Provided by Amy Alusa

Categories     Other Sauces

Time 3h

Number Of Ingredients 16

16 c chopped cored peeled tomatoes (about 16 medium)
6 onions, chopped
6 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
2 c cups white vinegar
1 c lightly packed brown sugar
1 clove garlic, finely chopped
1 Tbsp freshly grated or drained bottled horseradish, optional
1 Tbsp celery salt
1 Tbsp mustard seeds
1 Tbsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground mace or nutmeg
1 tsp ground cloves
7 7 ball® (16 oz) pint glass preserving jars with lids and bands

Steps:

  • 1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
  • 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • 3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • 4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This is an old family recipe from my grandmother from when Chili Sauce had nothing to do with chili, hot peppers, etc. It is a relish which is excellent on hot dogs, brats, any roasted or grilled pork. I am posting it with the assumption that you are familiar with water bath canning. If you need further specifics on preparing...

Provided by Connie Zuidema

Categories     Other Sauces

Time 1h40m

Number Of Ingredients 10

18 medium tomatoes
6 medium onions
3 medium green peppers
1 bunch celery
2 c vinegar
1 c sugar
1/2 tsp cloves
2 tsp salt
1 tsp cinnamon
1 tsp allspice

Steps:

  • 1. Scald tomatoes in boiling water for 3 minutes; cool in cold water.
  • 2. Core, peel, and finely chop tomatoes. Finely chop onions, green peppers and celery and place all in very large pot.
  • 3. Add vinegar, sugar and remaining ingredients to tomato mixture in pot and bring to boil.
  • 4. Cook until cooked through and all vegetables are soft, approximately 30 minutes.
  • 5. While vegetables are cooking, prepare water bath canning, bringing enough water to boil to cover pint jars with 1-2 inches of water.
  • 6. Fill pint canning jars to within 1/2 inch of top, place lids and screw tops onto jars and place in water bath canner.
  • 7. Process 40 minutes.

GRANDMA PRENTICE'S CHILI SAUCE



Grandma Prentice's Chili Sauce image

Old family recipe. Great for topping on eggs or just about any sandwich.

Provided by Chef Jaybo

Categories     Sauces

Time 7h30m

Yield 112

Number Of Ingredients 11

25 tomatoes, chopped
10 onions, cut into chunks
1 quart apple cider vinegar
6 green bell peppers, seeded and chopped
5 chile peppers, seeded and chopped
1 ½ cups white sugar
1 green chile pepper, chopped with the seeds
1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Steps:

  • Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
  • Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
  • Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 65.6 mg, Sugar 4.7 g

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This is the chili sauce my grandma used to make, then my mom, and now me. It is so good, it would be illegal not to share it.

Provided by Cooker Man Dan

Categories     Sauces

Time 1h35m

Yield 14 Quarts

Number Of Ingredients 8

10 liters tomatoes (Peeled)
1 1/2 kg brown sugar
2 cups onions, finely chopped
3 -4 green peppers, finely chopped
1/2 cup pickling salt
1 liter malt vinegar (5 % acetic acid)
1/2-1 stalk celery, finely chopped
3 ounces pickling spices

Steps:

  • Wash jars well, and dry in 200 oven for 10 minute.
  • Put Pickling spices into cheesecloth, and make a bag, tie top well, and leave several inches of sting. Tie to handle of pot.
  • In 15 liter heavy duty pot , add all ingredients, and bring to boil, then reduce to simmer.
  • Simmer for 1 - 1 1/2 hours until celery is soft, stirring often. Remove spice bags.
  • Ladle into Jars, put lids on and allow to seal.

Nutrition Facts : Calories 530.5, Fat 1.1, SaturatedFat 0.3, Sodium 4116.7, Carbohydrate 129.5, Fiber 7.2, Sugar 119.1, Protein 5.2

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