GRAM'S CHILI SAUCE

Gram's Chili Sauce image

Chili sauce is an underused condiment, in my mind, and I think this chili sauce recipe should be a staple in everyone's fridge. This recipe is a cross between a ketchup and a barbecue sauce. I kept going back for just "one more taste" - the flavors are that good. The nutmeg, ginger and curry spices are prevalent but not...

Provided by Marvin Beachler

Time 4h

Number Of Ingredients 10

Previous Next

Ingredients

1 gal about 6 1/2 lbs tomatoes, peeled and cored, may use canned
1 c onion, coarsely chopped
2 c apple cider vinegar
1 1/2 c sugar
4 tsp salt
2 tsp ginger
1 tsp dry mustard
1 tsp nutmeg
3/4 tsp tabasco
1/2 tsp curry powder

Steps:

1. Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.
2. Bring the pot to a boil, turn heat to lowest flame or temperature and simmer uncovered. Reduce the sauce by almost half. You should end with a nicely thickened and juicy condiment.
3. You may can the sauce or keep it in the refrigerator, covered. It will keep well in the fridge for about three weeks.

*** Explore more Gram's Chili Sauce Recipes »

Comment
Leave a comment

VICTOR KIPKORIR

[email protected]

This chili sauce is amazing! I love the way it tastes on chicken and beef.

Jayne Lockridge

[email protected]

I've been using this chili sauce for years and it never disappoints. It's the perfect way to add a little bit of spice to any dish.

Likhona Njobe

[email protected]

This chili sauce is the perfect way to add a little bit of heat to your favorite dishes. It's also great for dipping.

Grath Williamson Etengu

[email protected]

I love the smoky flavor of this chili sauce. It's perfect for adding a little bit of spice to any dish.

6.5 Mpg

[email protected]

This chili sauce is a must-try for any chili lover. It's got the perfect amount of heat and spice, and it's so easy to make.

Rao Akash

[email protected]

I've tried many chili sauces before, but this one is by far the best. It's so flavorful and versatile. I use it on everything from chicken to fish to vegetables.