Homemade chili sauce is the perfect accompaniment for tourtière, or spiced meat pie. Store bought ketchup will work in a pinch, but nothing beats the old fashioned flavour of this sweet, tangy sauce.
Chili Sauce with Apples and Peppers
Adapted from The Summer Kitchen by Lorene Sinclair
Makes 7-8 prints
- 40 ripe tomatoes, peeled and drained
There should be 10 cups, total, of onion, peppers and apples,
- 1 Spanish onion, chopped
- 1-2 red pepper, chopped
- 1-2 green pepper, chopped
- 1-2 yellow pepper, chopped
- 2-3 apples, chopped
- 2 tablespoons coarse salt
- 1 tsp. cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 tsp. celery seed
- Dry mustard
- 10 cups cider vinegar
- 8 cups sugar
Peel and drain and chop the tomatoes, then place them in a large pot with the chopped onions, peppers and apples.
Simmer uncovered at a low boil for one hour, stirring often.
Add sugar, vinegar and spices and simmer for another hour, stirring continuously as the sugar in the sauce is easily burnt.
Pour into hot sterilized jars, leaving 1/4 inch of head space.
Wipe rims clean with a sterilized cloth, then seal while hot with hot sterilized lids.
Process in boiling water for 20 minutes.