This sweet chili tomato sauce is made according to an old family recipe. It's great on hamburgers and pot roasts. If you don't want to can the sauce, just store the jars in the refrigerator.
Ingredients
- tomatoes: 35 piece (peeled, chopped, fresh)
- apple cider vinegar: 2 cups
- red bell peppers: 4 piece (diced)
- onion: 1 piece (diced)
- white sugar: 1 cup
- packed brown sugar: 1 cup
- hot Chili peppers: 3 piece (chopped, fresh)
- lime juice, or amount: 0.33333 cup (to taste, fresh)
- salt, or amount: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Place tomatoes into a large pot over medium heat. Simmer for 1 hour, skimming off any excess liquid or foam as necessary.
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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.
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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.
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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.
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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.
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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.
