Thursday, June 15, 2017

Chili Sauce Recipe

12-15 medium tomatoes (peeled)
4 Pablano peppers (halved & seeded)
2 medium onions (halved)
1/4 head of cabbage
1 Tbs. minced garlic
1/4 c. sugar,   2 tsp. salt
1/2 c. white vinegar

Cook altogether at medium-low heat for about an hour or till 
most of the liquid is gone. You'll need to stir occasionally to make 
sure it doesn't stick to the pan. Let cool. Put in a blender to puree it. 
(It should be thick. Taste it and make any seasoning adjustments now.)
Heat again over medium-low heat on stove and pour into jars and seal. 
Yields approximately 3 pints.

This is yummy-delicious on cooked beans & peas...
served with cornbread, of course :-) 

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