In my effort to increase my cooking repertoire, I am trying to learn how to make my own sauces rather than buy them commercially. Enter The Joy of Cooking.The Joy of Cooking needs no introduction. It is a great reference not only for dish recipes, but sauces and other things of the like. In preparation of another dish coming soon, here is my take on The Joy of Cooking's Chili Sauce.
While chili sauce is very similar to tomato ketchup, there are a few differences that define the sauce. Chili sauce has a lot of texture and is zesty. There is a nice mix of spices ranging from cinnamon to ginger, and flavors from vinegar to brown sugar.
Begin by chopping the onions and bell peppers and putting them into a food processor (or as in my case, a blender). Process the onion and bell peppers until they reach a fine consistency and then pour into a large saucepan.
Add in all the remaining ingredients. For the tomatoes, make sure they are peeled, seeded and chopped. Mix thoroughly and bring the sauce to a boil. Lower the heat to a simmer and cook for three hours. Make sure to stir often to avoid burning. Feel free to adjust seasonings as it cooks to your tastes. Let it cool and place in the fridge where it will keep for about a month.
Homemade Chili Sauce
Ingredients
3 red bell peppers, chopped
3 onions, chopped
7 lbs tomatoes, peeled, seeded, & chopped
1 1/2 cups cider vinegar
1 cup light brown sugar
1 T Kosher salt
1 T black pepper, ground
1/2 T allspice, ground
1/2 tsp cloves
1/2 tsp ginger, ground
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
Directions
- Combined chopped onion and red peppers into a food processor until fine. Place into a large sauce pan (3 quart).
- Peel, seed and chop tomatoes. Add into saucepan. Add remaining ingredients and stir thoroughly.
- Bring mixture to a boil and lower heat to simmer. Let cook for ~3 hours (the longer the thicker the sauce). Make sure to stir often to prevent burning.
- Store in refrigerator for up to 1 month.
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