Chili Sauce
Ingredients 12 ingredients
- 2 cups chopped onions
- 1 tablespoon salt
- Water
- 2 cups chopped green peppers
- 2 1/2 quarts chopped tomatoes (about 8 pounds)
- 1 cup sugar
- Chili sauce
- 1 tablespoon ground cinnamon
- 1 1/4 cups sugar
- 1 1/2 cups white vinegar
- 1 tablespoon allspice
- 1 tablespoon cloves
Possible health benefits
General information, not medical advice.
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Tomato
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- This will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. Tomatoes have a terrible tendency to "catch" and burn and if that happens, your entire batch can be spoiled. In the kettle combine all of the ingredients. Bring to a boil over high heat and then imediately reduce the heat to low and simmer until the sauce is thick enough for your taste. This will take from 1 to 3 hours depending on how much juice the tomatoes contained. Stir regularly and often wihile the sauce is cooking. When the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. Chili sauce should be processed for 15 minutes.
- YIELD: about 8 pints
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Kettle