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“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”
READY IN:
4hrs 30mins
YIELD:
8 500 mL jars
UNITS:
US

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

Directions

  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.

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