22
SPICY CHILI SAUCE
Servings: 4 pints
Headspace: 1/2 inch
Time: 35 minutes / high pressure setting
Ingredients
6 long green chili peppers
2 large onions peeled and chopped
8 garlic cloves peeled and minced
4 tablespoons olive oil
7 tomatoes peeled cored and chopped
1/2 cup tomato paste
1/4 cup lemon juice
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1 teaspoon dried coriander
Chili powder to taste
Directions
Place chili peppers on a baking sheet and broil for 30 minutes, turning occasionally to brown
evenly. Remove from oven and allow to cool. Remove skins, stems and seeds. Puree them in a
blender or food processor.
Sauté onions and garlic in the olive oil until tender. Combine onions, garlic and olive oil with
Chili pepper puree in saucepan with remaining ingredients. Bring to a boil. Reduce heat and
simmer for 15 minutes or until thick. Ladle into Jars leaving 1/2 inch of headspace. Cap and
seal. Place in canner with 2 to 3 inches of hot water.
Process for 35 minutes / high pressure setting
Pressure Canning Recipes: EVERYDAY SAUCES
To Next Page
Loading...
Need help?
General
