Sweet Chili Sauce

This is an old family recipe. I added some fresh peaches to make it my own. This chili sauce is wonderful with eggs, hamburgers, hot dogs, grilled chicken, shrimp or even just a piece of toast. I love the smell in my place after it's been stewing for a couple hours!

Ingredients

12 fresh tomatoes (peeled and chopped)
3 c. celery (diced)
2 c. onion (diced)
1 c.green pepper (diced)
3 fresh peaches
1/4 c. salt
1/4 c. brown sugar
1 1/2 c.white sugar
4 crushed allspice buds
1 1/2 tsp ground black pepper
12 cloves (wrapped in cheese cloth like a sachet)
1 1/2 tsp pickling spice
1 c. white vinegar


Directions

1. Cut a X mark into the top and bottom of each tomato. Place a large pot of water on stove top and bring to a boil.

2. Gently add your tomatoes and blanch for 1 min and pull them out when skin just starts to come away from the flesh. Do not overcook.

3. Place the tomatoes into cold water bath (large bowl full of ice water) and gently pull off the skins.

4. Chop tomatoes into quarters and place in big pot.

5. Meanwhile chop veggies and peaches and add them to tomatoes.

6. Add remaining ingredients and bring to a boil.

7. Turn down heat and simmer for 2 hours. Stir occasionally.

8. Remove clove cheesecloth. 

Jarring

Fill a kettle or big pot full of water. Add 8 8oz mason jars to water standing upright a set of tongs, ladle and the lids in as well.

Bring water to a gentle boil and cook for 6-7 minutes.

Turn off burner and very carefully remove your sterilized jars, ladle and tongs and set on clean surface or towel upright.

Carefully fill each jar with hot liquid just to 1st line and wipe with clean towel.


Add the lids with the tongs and secure tightly. These will store for up to six months. Refrigerate after opening.


* If the jars do not give way when you press down on them (after they are cooled) than you've done it. If they have a popping sound when you press down, they didn't seal and you will have to refrigerate or freeze in tupper- ware immediately!