My grandmother loved to cook and was famous for whipping up the most mouthwatering spreads.If she wasn’t baking cupcakes by the dozen, milk tart from scratch or roasting chickens for her grandkids on a Sunday, she was pickling and preserving.Many stories of survival during the Depression and World War 2 she told me, as her and I would prep the vegetables and fruit for the pickles, preserves and jams.This is the recipe for her famous chilli sauce.
- 20 large tomatoes
- 2 large green peppers
- 2 large onions
- 1 and a half cups of apple cider vinegar
- 1 and a half cups of sugar ( we used brown but white will also work)
- 2 tbl of salt
- 1 tbl spoon cinnamon
- 1 tbl spoon all spice
- 1 tbl spoon ground cloves
- 1 tbl spoon ground ginger
- 1 tbl spoon black pepper
- 4-8 red chillies ( depending on how hot you want your sauce)
- Place your tomatoes which have been peeled, cored and chopped, into a saucepan.
- Dice your green peppers, chilli and onion and add them to the tomatoes.
- Add all of the rest of the ingredients and stir well.
- Bring your sauce to boil and leave uncovered and simmering for about 2 hours on a low heat. Keep stirring and remove when the mixture is thick enough. This is determined by how much liquid the tomatoes contain.
- Pour the liquid into jars while it is still hot. When you fill the jar leave space between the liquid and the lid. Don’t fill to the top.
Enjoy the sauce on meats, pastas and added to carols, soups or stews.