Canadian Celiac Association Ottawa Chapter
STAY CONNECTED:
  • Home
  • About Us
    • The Ottawa Chapter
    • Newsletters
  • Membership
  • Celiac Disease
    • What is celiac disease?
    • What is dermatitis herpetiformis?
    • Celiac Information
    • Gluten Sensitivity
  • Eating & Shopping
    • Chapter Discount Program
    • Shopping
    • Restaurants
    • Recipes
  • Events
  • Contact Us
    • Ottawa Chapter
    • Support Groups >
      • Cornwall
      • Pembroke
      • Peterborough
      • Sudbury
    • Other Chapters
  • Donate

June's Chili Sauce

12/16/2013

 
• 30 large ripe tomatoes
• 8 medium onions
• 3 sweet green peppers
• 2 sweet red peppers
• 2 cups celery diced 
• 4-6 peaches, peeled and diced
• 3 cups cider vinegar
• 3 tablespoons salt
• 2 ½ cups brown sugar
• 6 tablespoons mixed pickling
• spice (tied in a bag)

The tomatoes must be ripe. Frozen tomatoes even work, but the tomatoes in the final product will just not be chunky.

1. Scald, skin and cut tomatoes into large preserving kettle. 
2. Peel and dice onions; remove stems and seeds from peppers, cut in strips, dice celery. Add to tomatoes. 
3. Add all remaining ingredients. 
4. Bring to a rapid boil: simmer uncovered until thick, about 3 hours. 
5. When it is to your preferred thickness, bottle sauce, making sure the bottles are hot.

    Categories

    All
    Desserts
    Main Courses
    Snacks

Powered by Create your own unique website with customizable templates.