Combine the tomatoes, onions, bell peppers, jalapenos,sugar and salt in a large saucepan. Cook over low flame for 45 minutes.
Tie the spices in cheesecloth bag and add to the tomato mixture. Cook until the mixture is reduced by one half, about 45 minutes. As the mixture thickens, stir frequently to prevent sticking.
Add the vinegar and cook slowly until desired thickness. Remove the spice bag.
Pour into hot jars leaving 1/4 inch headspace. Adjust caps and process for 15 minutes in boiling water bath.
Originally Submitted
9/15/2012
0 Out of 5 from
0 reviews
You can add this Chile Sauce recipe to your own private DesktopCookbook.
