I like chili sauce. We always have a jar of it on hand to put in mostly Asian style recipes. It has a lot of heat behind it and a little bit adds a lot to my stir fry dishes.
So when I came across a recipe for hot and sweet chili sauce I was intrigued. I love hot pepper jelly because of it's hot and sweet quality so I thought this might be a delicious way to put a spin on one of my favorite condiments.
The basic recipe wasn't too hard. It mostly consisted of tomatoes, peaches, pears, and peppers. It had bell pepper and chili peppers in it. I used a combination of jalapenos and poblanos which probably didn't make it as spicy as traditional chili sauce but I thought it would add the right amount of heat to this sauce.
The end result was really delicious. It was a bit sweeter then I'm used to but it had a nice bit of heat on the finish. I've been using it in my Asian dishes but since it isn't too spicy it's also great to put in dipping sauces as well. I think it would be great as part of a marinade as well.
- ¼ c. pickling spice
- 6 c. chopped, cored, and peeled tomatoes
- 1 peach, peeled, pitted, and chopped
- 2 apples, peeled, cored, and chopped
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 6-8 chili peppers (I used 4 jalapenos and 4 poblanos)
- 1 ½ c. white vinegar
- 1 ¼ c. sugar
- 1 teaspoon black pepper
- 4 teaspoons salt
- Tie the pickling spice in a large piece of cheesecloth to create a spice bag.
- In a large saucepan, combine the tomatoes, peach, apples, onion, red pepper, hot peppers, vinegar, sugar, black pepper, and salt.
- Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 1 ½-2 hours, stirring occasionally, or until the sauce mounds up on a spoon. Remove the spice bag.
- Meanwhile, prepare a boiling water canner, pint jars, and lids.
- Ladle the hot sauce into hot jars, leaving ½ inch of headspace. Remove the air bubbles and wipe the rim. Place the lid on the jar and screw band down until it is finger tip tight.
- Place the jars in the canner, making sure they are completely covered, and cover.
- Bring to a boil and process for 20 minutes.
- Remove the canner from heat and remove the lid. Allow to sit for 5 minutes before removing the jars from the water.
- Remove the jars and allow to cool for 24 hours. Check the seal and store for up to 1 year.
Recipe slightly adapted from Ball Complete Book of Home Preserving, 2006.