My friend, Laurie at When the Bough Breaks sent me the wonderful Tomato Chili Sauce recipe earlier this summer. This is her quick version that I just love.
The wonderful thing about this is you don't have to have fresh out of the garden tomatoes and it takes a lot less time to make. The way the chili sauce flys out of this house I didn't even bother to can it.
This is perfect to serve with your black-eyed peas.
Quick Chili Sauce
about 2 pints
1 19-ounce can tomatoes, or equivalent of home canned
1 large or 2 small green and red peppers chopped
1 cup coarsely chopped onions
1/4 cup white vinegar
1/3 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoons dry mustard powder
Spice bag made of 1 teaspoon pickling spice and 2 teaspoon celery seed. Tied loosely in cheesecloth.
Bring everything to a boil reduce heat and simmer 45 minutes or until the consistency you prefer. I had to cook mine longer because I used home canned tomatoes. Remove spice bag fill hot jars and secure lids and can in hot water bath for 10 minutes.
Laurie, her mum and gramma all wrap theirs in paper to store. That keeps their color nice and deep. If your house is like mine you will not have that problem. I don't think it will change colors in 2 weeks.
Laurie I can't thank you enough for both of these FABULOUS recipes.