There’s something beautifully chaotic about old family recipes. My grandmother’s chilli sauce called for “48 cups prepared roma tomatoes”, whoa! Which tells you everything you need to know about how she cooked. No method, no timings, just instinct, memory, and a house that always smelled delicious and inviting.
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| Makes about four 500 mL jars |
Ingredients
For the Chilli Sauce
- 16 cups prepared roma tomatoes, peeled, cored, and chopped
- 3 medium onions, finely chopped
- 3 cups chopped sweet peppers
- 1 cup chopped celery
- 1 large garlic clove, minced
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 tbsp pickling salt
For the Spice Bundle
- 1 cinnamon stick
- 1 bay leaf
- ⅓ cup mixed pickling spice
- 1 tsp whole cloves
- 1 tsp whole peppercorns
- 1 tsp ground ginger
- 1 tsp ground nutmeg
Directions
- Combine the tomatoes, onions, peppers, celery, garlic, vinegar, sugar, and pickling salt in a large heavy-bottomed pot and stir well. Place the cinnamon stick, bay leaf, mixed pickling spice, cloves, peppercorns, ginger, and nutmeg in a double layer of cheesecloth, tie securely, and nestle the bundle into the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook uncovered for about 1½ to 2 hours, stirring occasionally at first and more frequently as the mixture thickens, until it reduces to a chunky, spoonable relish. Remove the spice bundle and taste the sauce; if it seems too sharp, stir in a spoonful or two of sugar to balance it, or continue simmering to thicken it further until it reaches your preferred texture.
- While the sauce finishes cooking, sterilize four 500 mL mason jars and keep them warm. To sterilize, wash the jars in hot soapy water, rinse well, then place them in a 250°F oven for 10 minutes and keep them warm until ready to fill. Ladle the hot chilli sauce into the jars, leaving ½-inch headspace. Wipe the rims clean,apply the lids and rings, and lower the jars into a large pot of boiling water, making sure they’re covered by at least 1 inch of water. Bring the pot back to a full boil, then let the jars boil for 15 minutes. Carefully lift them out with tongs or a jar lifter and take your time! Let the jars cool completely, then check the seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 3 weeks.
Note: The spice bundle gives the sauce its signature warmth without overwhelming the tomatoes. If you love a stronger clove or cinnamon note, you can let the bundle steep in the finished sauce for an extra 10 minutes before removing it.