Sunday, December 29, 2013

Chili Sauce

You know it was one of those moments when I needed Chili Sauce for some appetizer meatballs I was making (the grape jelly/chili sauce kind), and the stores were all out of it, I thought, I bet I can make  it! 

Love those moments! Well, of course you can make it, and it's so easy! This was another one of those "now why didn't I just do this before" kind of moments.

2 cups ketchup                                                  
1 cup honey (any good, raw honey will work)                             
1 cup distilled white vinegar                       
tablespoons dried minced onion                       
2 teaspoons chili powder
teaspoons plain salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder
1/2 teaspoon red chili pepper flakes
1/2 teaspoon white pepper 

Measure all ingredients into a large saucepan.  Stir or whisk to combine and heat over medium-high heat until mixture comes to a boil, stirring often to prevent sticking. 

Reduce heat and simmer 15-20 minutes or until all ingredients are well blended, and sauce thickens some.  

Taste and adjust all seasonings as needed.  Flavor should be a balance between savory, salty, sweet and sour.  

Remove from heat and allow to cool.  Pour into mason jars and refrigerate. Chili Sauce will keep for weeks refrigerated. 

Canning instructions:  If canning, divide mixture into 4 - half-pint mason jars, cover with seals and rings and process in boiling water bath 15 minutes.

Remove jars and allow to cool 24 hours on a kitchen towel on your counter-top.

Store in pantry. Once opened jars need to be refrigerated.

Yield:  2 pints or 4 half-pint jars     


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