Some ways to use this Tomato Chili Sauce? As a condiment topping for burgers, hot dogs or sausages, low fat dip, low fat salad dressing (even as a salsa), taco topper or burrito buddy. Or, my favourite, sauté green beans and onions until cooked and toss them in this Tomato Chili Sauce, heat until hot.

Prep time: 25 minutes; Cook time: 45 minutes + 15 minutes water processing time; Serves: Makes 1.75L (5 x 250 ml jars + 1 x 500 ml jar)

What you need:

• 6 medium field tomatoes, diced
• 8 cloves of garlic, finely chopped
• 1 large Vidalia, or sweet, onion, small dice
• 1 red pepper, small dice
• 4 medium jalapeños, finely diced (shown is 5 jalapeños, as 2 were pretty small)
• 1 lime, juiced (roughly 1/4 cup)
• 1 1/2 cups cider vinegar
• 1/4 cup sugar
• 1 tbsp salt
• 1 tbsp chipotle paste
• 1 cup chopped parsley (or cilantro)
• Mason jars

What you do:

• In a large pot, put your jars in to sterilize. Cover jars with water so there is 1″ above the jars, bring to a boil. Boil for 5 minutes and turn off heat. (While you are waiting for the water to boil, you can prep your vegetables and prepare the Tomato Chili Sauce.)
• In a 5 L non-reactive pot, add the onions, garlic and peppers

• Add the tomatoes and the jalapeños

• Add the lime juice and the cider vinegar

• Add the salt and sugar and the chipotle paste

• Stir

• Bring to a boil on a medium-high heat

• Reduce heat and simmer for 30 minutes

• Using an immersion blender, puree the Tomato Chili Sauce mix

• [at this point you should put your lids in the hot water]
• Stir in the chopped parsley

• Ladle into hot mason jars leaving 1/2″ headspace, wipe rims of jars, add lids and screw on bands
• Return to canning pot, bring to a boil and boil for 15 minutes

• Remove from pot, place on a tea towel on top of a cutting board and let sit to cool
• You should start to hear the happy “POP” of your jars sealing

• Tomato Chili Sauce will keep for up to 1 year

• Enjoy the taste of summer in the winter!

• Stock up summer tomatoes for the colder months!

Yield: 1.75L

Tomato Chili Sauce

Prep Time: 25 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 25 minutes

Preserve that great tomato taste of summer for the cooler months ahead! This Tomato Chili Sauce is great as a condiment or to add a little zip with some side veggies like green beans.

Print

Ingredients

• 6 medium field tomatoes, diced
• 8 cloves of garlic, finely chopped
• 1 large Vidalia, or sweet onion, small dice
• 1 red pepper, small dice
• 4 medium jalapeños, finely diced (shown is 5 jalapeños, as 2 were pretty small)
• 1 lime, juiced (roughly 1/4 cup)
• 1 1/2 cups cider vinegar
• 1/4 cup sugar
• 1 tbsp salt
• 1 tbsp chipotle paste
• 1 cup chopped parsley (or cilantro)
• Mason jars

Instructions

1. In a large pot put your jars in to sterilize. Cover jars with water so there is 1" above the jars, bring to a boil. Boil for 5 minutes and turn off heat. (While you are waiting for the water to boil, you can prep your vegetables and prepare the Tomato Chili Sauce.)
2. In a 5 L non-reactive pot add the onions, garlic and peppers
3. Add the tomatoes and the jalapeños
4. Add the lime juice and the cider vinegar
5. Add the salt and sugar and the chipotle paste
6. Stir
7. Bring to a boil on a medium-high heat
8. Reduce heat and simmer for 30 minutes
9. Using an immersion blender, puree the Tomato Chili Sauce mix
10. [at this point you should put your lids in the hot water]
11. Stir in the chopped parsley
12. Ladle into hot mason jars leaving 1/2" headspace, wipe rims of jars, add lids and screw on bands
13. Return to canning pot, bring to a boil and boil for 15 minutes
14. Remove from pot, place on a tea towel on top of a cutting board and let sit to cool
15. You should start to hear the happy "POP" of your jars sealing
16. Tomato Chili Sauce will keep for up to 1 year
17. Enjoy the taste of summer in the winter!
18. Stock up summer tomatoes for the colder months!