| Chili Sauce |
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When it comes to braising or stewing bison, chili sauce is a very useful ingredient. By using your own you will impart a unique taste to stews that will have family and friends asking for more.
There are as many chili sauce recipes available as there are days in a month. Some can be cooked in as little as an hour, while others can take up to six. we tried a half dozen recipes from various sources, but in the end came back to the one that's been in my family for several generations. The 4 to 5 hour cooking session may seem long, but keep in mind that it usually only needs to be made once a year. The final result makes it well worth it.
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| Ingredients |
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12
4 lb
2 - 4
1
2
2
4 tbsp
2 cups
6 tbsp
6 cups
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quarts (heaping) fresh tomatoes (2--6 quart baskets)
onions, chopped
hot red (or jalepeno) peppers, diced
large bunch celery, diced
sweet red peppers, diced
green peppers, diced
pickling salt
white vinegar
pickling spice
white sugar
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| Directions |
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- Skin tomatoes by placing them in a large pot of boiling water for 2 minutes. Do in batches if necessary. Cool in cold water. Core, skin, and chop. Transfer chopped tomatoes to a 15 to 20 quart heavy bottomed stock pot.
- Add onions, hot red or jalepeno peppers, celery, red and green peppers to the pot. Combine contents, sprinkle in salt. Leave overnight.
- Drain off 2 cups of liquid from the pot the next morning. Add white vinegar. Place pickling spice in the centre of 4 or 5 layers of cheese cloth, gather sides and tie off to form a closed spice bag. Add it to the stock pot.
- Bring stock pot to a full boil, then reduce to low boil and cook for 3 hours, stirring occasionally. Cook for 4 hours at this stage if a very thick chili sauce is desired.
- Blend in sugar. Continue cooking for another 45 minutes to an hour. Stir often, checking that no burning is occuring at the bottom of the pot. Reduce heat if necessary.
- Finish by pouring cooked chili sauce into approximately 12 one pint glass mason jars. Leave about 1/2 an inch of space at the top of each jar. Seal jars with lids and rings, being carful not to over tighten. Place sealed jars on a trivet or spacer in a large canner. Top with hot tap water. Be sure water covers the jars by at least 1/2 an inch. Bring water bath to a full boil. Remove canner from heat source 10 minutes later. Carefully remove jars. Store in a cool place.
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