Cathy’s Chilli Sauce

This recipe was sent to me by my partner’s parents, Cathy and Jerry, who I have had the pleasure of getting to know over the last couple of years. I haven’t tried it yet, but I can’t wait to get my hands on some of those heaping barrels of veggies I’ve been seeing at the market recently and try this recipe!

Making preserves was a big thing in my home when I was growing up. It took place mostly in the Summer and Fall when the fresh produce was available, although marmalade and mincemeat happened in the winter months. Both my Mom and my Dad would work together in making the jams, jellies, relishes and pickles. The process usually began with a trip to the Byward Market in downtown Ottawa at 7 am! With shopping list in hand they purchased all the ingredients and would be home before I was out of bed. I’d have to say I was not an active participant in the family preserve making but somehow the process “rubbed off” on me anyways. And I am really thankful for that!

Today Jerry and I made Chili Sauce. The name is a bit misleading as it is not a spicy relish but rather more of a tomato, fruit chutney. It is delicious with burgers, eggs, tortiere, cheeses and roast beef. I cannot remember a September at my family home when I did not smell it simmering on the stove. It’s a really old recipe that I understand came into our family from my Dad’s Mom. If you decide to try this, get ready for lots of chopping but it SO worth it

Chili Sauce

30 tomatoes, cored, peeled and chopped into pieces about 1 inch

6 peaches, peeled and chopped

6 onions, chopped finely

6 pears or apples, peeled and chopped

2 green peppers, chopped finely

1 hot red pepper, chopped finely

1 sweet red pepper, chopped finely

5 cups white sugar

2 Tbsp salt

3-4 Tbsp pickling spice, tied into a square of cheese cloth or put in a tea egg

4 cups vinegar

Place all ingredients into large pot and simmer for about 2 hours. Hang pickling spice in the cheese cloth by a string into pot or by chain of tea egg. Stir every 10 minutes and do not cook on too high a heat to prevent sticking to bottom of pot and burning. (this happened to me once….very sad)  Sauce will still appear fairly liquid but will have cooked down about 20% when it is ready to place into the jars.

Ladle boiling sauce into hot jars that have been sterilized in the oven and cover with lids that have been boiled. Screw on ring. Let cool and wait for the glorious popping sound. No need to process in hot water.

Today when we made half of this recipe it yielded 14, 250 ml jars.