chili sauce


chili sauce
Paul Kirk's Championship Barbecue
1 Place the onions and garlic in a blender or
food processor and process until smooth.
to medium-low and simmer, covered, until the
mixture is reduced by half, about 2 hours, stirring
2 Melt the butter over medium heat in a
medium-size nonreactive saucepan; add the onion
mixture and cook, stirring, until the liquid has
evaporated, 7 to 10 minutes. Stir in the remaining
ingredients and simmer, stirring a few times, until
soft and well blended, 10 to 12 minutes. Keeps refrigerated for 3 or 4 days, frozen for up to 1 year.
2 Add the remaining ingredients, bring to a boil,
and let boil vigorously for 5 minutes, stirring constantly. Pour the hot mixture into hot, sterile canning jars, leaving Vs-inch headspace, and seal.
Can (see page 38) by processing in a water bath
for 15 minutes. Store in a cool, dark place, or in
the refrigerator once opened, where it will keep
for up to a year.
Homemade Chili
Spicy Sweet Chili
A gallon of chopped tomatoes seems like a lot, but after
you buy a bushel or two of tomatoes from your friendly
local farmer, they'll go quickly. I love this chili sauce on
smoked meatloaf or barbecued brisket sandwich. MAKES
With crushed red pepper, pickling spice, and sugar, this
chili sauce is great to use in Spicy, Hot, and Chunky Barbecue Sauce (page 145), Southern Barbecue Sauce (page
150), Jack Daniel's Barbecue Sauce (page 143), or Hot Barbecue Sauce (page 141). MAKES e PINTS
5 TO 6 P I N T S
1 gallon peeled, seeded, and chopped ripe red
1 Va cups seeded and diced red bell peppers
11/2 cups seeded and diced green bell peppers
1 cup diced onions
1 gallon peeled, seeded, and chopped ripe red
1 clove garlic, pressed
2Vz cups chopped onions
1 teaspoon ground allspice
2 cups seeded and chopped red bell peppers
1 teaspoon ground cinnamon
1 cup granulated cane sugar
Va teaspoon ground cloves
3 tablespoons fine sea salt
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon crushed red pepper
1 cup granulated cane sugar
1 tablespoon yellow mustard seeds
2 tablespoons fine sea salt
1 tablespoon celery seeds
A cup pickling spice
2 Vz cups cider vinegar
1 Place the tomatoes, bell peppers, onions,
and garlic in a large nonreactive saucepan and
bring to a boil. Stir in the spices. Reduce the heat
1 Combine the tomatoes, onions, bell pepper,
sugar, and salt in a nonreactive stockpot. Bring to