Chili Sauce for Tourtiere

Tourtière is always served with a condiment in Quebec. It’s almost inedible without something to balance the rich, meaty flavour. Commercial ketchup will do in a pinch, but tourtiere is best served with homemade chili tomato sauce, which adds a tangy brightness to every bite.

chili sause

  • 14 large ripe tomatoes (or 5 to 7 pounds)
  • 3 1/2 cups brown sugar
  • 1 3/4 cups white vinegar
  • 3 hot red peppers — chopped
  • 2 tablespoons pickling spice in cheesecloth
  • 4 cups chopped onion (or about 2 pounds of onion)
  • 1 heaping tablespoon of pickling salt

Combine all ingredients in a pot on the stove and bring to a boil. Reduce heat to a simmer for two and a half hours, stirring occasionally. Remove spice bag after about 75 minutes.

Note: Some dried chili pepper can be added to heat up the sauce.

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