Chili Sauce

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3 hours 5 Pints Chili Sauce Print RecipeEmail Recipe


4largegreen bell peppers (chopped)
3mediumyellow onions (chopped)
1cupsugar (or to taste)
1⁄2cupcider vinegar
2tablespoonfireworks rub (or to taste)


Bring a large pot of water to boil. Put the tomatoes in the boiling water, several at a time, until the skins begin the crack. Remove the tomatoes with a slotted spoon, let them cool, and peel and chop them.

Pour out the water from the pot, return the pot to the stove, and add the tomatoes and the rest of the ingredients. Bring to a boil, reduce the heat, and simmer gently, uncovered, for about 2-1/2 hours, or until the sauce is thick but not dry. Funnel the sauce into clean half pint jars and freeze repeat in the refrigerator.

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