Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was my mother's recipe and I'm posting it here while I can still read the page it's on. I've tweaked it slightly - she didn't have access to jalapeno peppers. If you run out during the winter or of you're like me and dislike the mess of peeling hot tomatoes, you can use 4 28 oz. cans diced tomatoes”
4hrs 30mins
8 500 mL jars

Ingredients Nutrition

  • 4 quarts tomatoes, peeled and chopped
  • 1 cup white onion, finely chopped
  • 12 cup sweet red pepper, pith and seeds removed, finely chopped
  • 12 cup sweet yellow pepper, pith and seeds removed, finely chopped
  • 1 cup celery, finely chopped
  • 2 jalapeno peppers, finely chopped, seeds and pith removed if desired
  • 2 cups white sugar
  • 2 tablespoons salt
  • 14 teaspoon cayenne (or more to taste)
  • 1 tablespoon whole cloves
  • 9 inches cinnamon sticks
  • 1 tablespoon mustard, seed
  • 3 cups vinegar


  1. Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens.
  2. Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar.
  3. Cook until very thick.
  4. Pour into hot sterile jars; seal at once.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a