How To Make Gran’s Chili Sauce – End Of Summer Sauce
This is a tomato pickle recipe that can be found in countless old cookbooks from Canada and the United states.
Ingredients:
8L of ripe tomatoes = 6L peeled and crushed
3 chopped hot banana peppers
3 cups chopped onions
1½ cups chopped celery
2 chopped bell peppers
2 cups apple cider vinegar
2¼ cups brown sugar
1 tsp coarse salt
1 tsp pepper
Method:
Peel crush and bring the tomatoes to a boil.
Stir in the chopped hot banana peppers, and boil for about 2 hours.
Stir in the onions and celery, and simmer for 30 minutes.
Stir in the bell peppers, and simmer for 30 minutes.
Stir in the vinegar, and simmer for 30 minutes.
Stir in the brown sugar, salt and pepper, and simmer for 15-30 minutes.
Hot water can following all safe canning practices.
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L1S 0E9
43 Comments
Only 1 of my 4 grandparents were born in canada and the rest immigrated straight to the prairies and west coast so i didnt grow up with much canafisn food traditions, so what did they use the chili sauce for?
Another interesting recipe history. The only thing we do with commercial "chili sauce" is add it to grape jelly meatballs, so it was nice that Julie started the convo about how (with what) it's eaten. But I can remember in the deep Southern US having a homemade version of this recipe, something we called "barbecue sauce" — tomatoes, ketchup, onions, celery, peppers, and brown sugar, S&P. We ate it at backyard BBQs on grilled chicken.
Thanks Glen! Rocling video – again🎉🎉 We add a little zucchini for extra veg and weight – then on top of my eggs😎👍👍
not sure there would be any thing still alive in the sauce after the cooking and the hot sterilizing bath to worry about. I would agree not to use any raw vinegar you probably could not taste the difference after all the cooking,, but everything else is raw, the key is temperature for the right length of time.
looks like a fun reason to have a big vegetable garden
I treated myself to a Vitamix some years ago. I make my own tomato sauce with sweet peppers. I just cut up the tomatoes skin, pips and all, then blend it all together at the end. It tastes amazing!
Looks good! We made salsa with our leftover tomatoes this year.
This sauce sounds really yummy, but … what do I do with it?
Ah, I was looking forward to watching that mound of sugar being stirred in
My grandmother’s chili sauce has no hot chilies at all: sweet green pepper and cinnamon provide what heat it has.
Ive never seen anyone make chili sauce, but I always wondered what was in it when I would see the Heinz bottles
Why would you peel tomatoes. Do you not want tomato taste from tomatoes? Seems like a crime.
Have not made any chili/salsa this year due to an injury causing me to scale the garden back a lot for this season, but last few years, I would make 100 or so pint jars per year and man does it make for good christmas gifts. If you can it well, it lasts so long too. I still have jars left over from a few years ago that appear perfectly fine.
Interesting how growing up just across Lake Ontario, this is not something I’m really familiar with. I can see putting it on eggs in a ketchup sort of way, but is this more of a relish?
The Pennsylvania Dutch do something similar that I’ve had in a cream cheese chili chip dip. Maybe this is totally different, but I’m thinking they may be related.
I don't understand why all the sugar is needed, but I grew up with chili sauces that weren't at all sweet. I guess it's a regional thing.
Our tap water had 24°C when the heatwave reached it's peak, even after five to ten minutes. I didn't expect envying someone about their cold tap water, but here we go. I'm not built for heat.
Jam and eggs? Lol oh that's the first time I've heard of that combo😅
Love chili sauce. My family’s definitely has more spice component but what matters is what memories it evokes individually, It reminds me of my grandmother and mother. That said, it’s terrific on fried potatoes and makes a mean pot roast when mixed with beer and brown sugar, and sliced onions. Baked with a nice lean roast covered for a couple of hours. Heaven! The smell of fall and crickets thrumming in the sunshine. Try it!
That book is currently sitting on my coffee table, because I haven't put it away from checking that I have all the ingredients for putting up the last of my peppers. I agree that it's great.
you know, i realize that, because this is an 'end of summer' video, it's probably a good bit too late for a video on this, but i would be curious as what you guys grow in your garden every year. obviously tomatoes, and you've mentioned garlic and such before.
I'm just about to make spaghetti sauce with 4 pounds of locally grown Italian sauce tomatoes. We put the extra in the freezer. Thanks again for an interesting video.
Glen, GREAT to hear/see this episode!! We LV seeing the old-styles brought up-to-date. We have been making a very similar Chili Sauce from the Better Homes & Gardens cookbook almost every other year (double & triple batches) since 1964, the year we married, the dates and pint amounts have been carefully noted on the page alongside the recipe. We like it to cut the richness of pot roast, for example. There are no hot peppers in it, only 'green' peppers. THX muchly! EDIT: Glen what is the brand of the green 'spoon drip container' on your stovetop? I need that one!
I’m 53 and have only seriously been learning to cook for 15 years or so. I’ve never done canning but I’ve been doing a lot of bulk meal prep with the food sealer bags. Could you just put this in those and freeze vs canning?
I remember my parents chowchow having a parrafin wax seal on top. That was way back though.
I always wipe the rim with vinegar and put about a tablespoon of lemon juice on top.
I made this today, so many cans! I used tomatoes and hot peppers from the garden. It's similar to a sweet and sour sauce ❤❤❤
My favourite chili sauce is one of the sweet, fruity ones (I made it with red currants once) with the warm spices, not hot peppers. It actually tastes almost exactly like Rosella brand chutney you can buy in Australia. I eat it with cheddar on sandwiches.
You mentioning the brewery really makes me want more beer videos from you. One here and there would be great! Really enjoy all of your content. Hope to get to go on one of your trips at some point in the future as well.
G'day Glen and Jules. I love your videos though I do not comment very often. In this video, I noticed something interesting, when you showed the recipe at 2:24 there was a cutout section of the page. Page 374. I can not imagine you doing that, and can only imagine a previous owner cutting out a recipe on the obverse side of this page. Do you have any idea what was the recipe that was cut out? Thank you.
I’ve never heard of chili sauce like this. Where I grew up, chile sauce is chile colorado, and is made with ground dried red chiles or cooked and puréed fresh red chiles, lard, flour, salt and water. We would put it on pork and cook it down, or pour a bit on enchiladas or eggs and crisp fried corn tortillas.
I am curious about this, because it almost seems like what the English would consider a pickle or chutney. I might have to try a small batch to see what I think. What do you eat it with?
Hey Glen.. That last jar lid looked really loose after the water bath.. Is that normal? 14:38
I made some BBQ sauce (Ball Book recipe) that called for mace allspice and cinnamon.. I added it, but in smaller amounts.. I HATE it! I should never have added those spices. It is in the fridge until I figure out how to salvage it.
It’s commonplace in American grocery stores. There’s even a pretty decent one called “Homade Chili Sauce”. It’s great on a Ritz cracker spread with cream cheese, just a small spoonful on top. Makes a great snack
My question is, is this kinda like stewed tomatoes, with hot peppers added? In southern New Mexico, USA, we don't put tomatoes in our chili sauce. And we call it chile. We use dried red chile pods, which we cook in a pan of water, then add spices such as garlic, oregano and salt. We blend it with a bit of flour, water, or chicken broth. Then we fry it in the tiniest bit of oil in a skillet, and still until the oil is no longer visible. We make posole, enchiladas, red chile pork or beef. We add it on top of eggs, or mix it into pinto beans. It's wonderful. I'd love to try your chili sauce.
We make one in my family, almost identical to yours, maybe a little thicker and chunkier than this one, since my Great Grammy liked to squeeze the tomatoes before cooking them.
To eat, it was served with the farmers lunch, you know with last nights' potatoes, some left over roast, home made pickles, pickled hot peppers, boiled eggs, sweet carrots (mmm maple syrup), that hunk of bread you were working on that week and whatever soup was on the go.
My grandmother added allspice and a bit of clove. I like your version: red, ripe tomatoes don't need a lot of spicing.
6:48 sweet bell peppers: red, yellow, orange, and green are all the same pepper, just the different levels of ripeness, red being ripe, green being not ripe.
I cannot stand "commercial" tomatoes, I hate ketchup (commercial brands). BUT I love Chilli sauce, I love Salsa, Israeli Salad, Greek Salad, if they're made with Heritage Tomatoes that have been organically grown.
Thank you for mentioning a trusted resource for canning. So many channels give bad and unsafe information and I'm glad you're not one of them!
Yes..ours can be used as an additive to recipes or as a relish. No chilies…tomatoes, peppers, onion, sugar, vinegar and spices..cloves, cinnamon etc
Thanks for sharing this. I was going to can another batch of crushed tomatoes today until I watched your video last night when I changed my mind. I currently have a pot of chili sauce reducing on the stove. I like mine with the addition of spices.
My grandam made something like this, I'm not sure where she picked it up because her parents were Dutch. I never liked it, still don't.
Your friend across the border appreciates the use of hot banana peppers: a great lakes classic! Go Bills!
My Great Gran made this at the end of every Summer. Her's came from the little Ball Canning Booklet. We would eat it on almost anything. I loved it on beef and mashed potatoes. It's just delicious. Here is the recipe: Peel and slice a peck of ripe tomatoes, and add six green peppers chopped fine, six onions chopped fine, two tablespoonfuls of cinnamon, two teaspoonfuls of cloves, one tablespoonful of salt, two cupfuls of brown sugar and five cupfuls of vinegar. Boil the mixture for two hours. (then follow your canning method)