“Chili Sauce recipe from "Joy of Cooking". Posted in reply to a request. (NOTE: I use my blender as a measuring pitcher. I scald and peel tomatoes until I reach the Qt. line, then add pepper and onion, and puree all together. I keep a tally sheet, because it's easy to lose track when dealing with a large quantity. This method works well for me.)”
3hrs 30mins
8 pints

Ingredients Nutrition


  1. Use a large porcelain or stainless kettle.
  2. Scald, peel and quarter tomatoes.
  3. Put peppers, pepper pods, and onions through a food grinder.
  4. Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
  5. Stir frequently to prevent scorching, and do not scrape bottom of pan.
  6. Add salt if needed.
  7. Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
  8. TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.

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