home made chili sauce? [Recipes]
2009 Sep 21
Here is one that I found when working in Texas - lots of meat and heat.
2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
Salt
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan and
add water to barely cover. Bring to a boil, remove from the heat, cover and let
stand for 15 minutes. Transfer the chiles and their soaking water to a blender
or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for
6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed
chiles or chili powder, if using. Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner, then transfer it
and the juices to the pot. Add enough stock or water to just cover the meat.
Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and
continue to simmer, uncovered, stirring occasionally, until the meat is very
tender, another 30 minutes. Add a little liquid if the mixture begins to stick
or looks too dry. When the chili is ready, using a large kitchen spoon, skim
any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.
Note: There's an easy way to remove excess fat from this or any dish, but
you have to make it ahead of time. Let the chili cool, then refrigerate it for
several hours or overnight. The excess fat will harden on the surface and be
easy to remove. Then, reheat to serving temperature.
Here is a good website that I also use:
www.g6csy.net
Again ...lots of meat and heat !!!
JDK
2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
Salt
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs
If using chiles, trim the stems and remove seeds. Place in a small saucepan and
add water to barely cover. Bring to a boil, remove from the heat, cover and let
stand for 15 minutes. Transfer the chiles and their soaking water to a blender
or a food processor fitted with metal blade. Purée until smooth. Set aside.
Brown half of the meat in a large skillet in the vegetable oil over high heat for
6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed
chiles or chili powder, if using. Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner, then transfer it
and the juices to the pot. Add enough stock or water to just cover the meat.
Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.
Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and
continue to simmer, uncovered, stirring occasionally, until the meat is very
tender, another 30 minutes. Add a little liquid if the mixture begins to stick
or looks too dry. When the chili is ready, using a large kitchen spoon, skim
any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.
Note: There's an easy way to remove excess fat from this or any dish, but
you have to make it ahead of time. Let the chili cool, then refrigerate it for
several hours or overnight. The excess fat will harden on the surface and be
easy to remove. Then, reheat to serving temperature.
Here is a good website that I also use:
www.g6csy.net
Again ...lots of meat and heat !!!
JDK
2009 Sep 22
I made this recipe a few weeks ago. Although it took awhile, the results are delicious and my apartment smelled amazing for days! Excellent with meatloaf, if you're into that sort of thing.
Chili Sauce
(from Bernardin Complete Book of Home Preserving: 400 delicious and creative recipes for today. ISBN:978077880137)
Makes about 7 8-ounce jars
1 cinnamon stick (about 4 inches), broken in half
1 bay leaf
2 tsp mustard seeds
1 tsp celery seeds
½ tsp whole cloves
½ tsp whole black peppercorns
12 cups chopped cored peeled tomatoes (about 5 pounds)
2 cups chopped onions
2 cups chopped seeded green bell peppers
1 ½ cups white vinegar
1 ½ cups granulated sugar
1 cup chopped seeded red bell pepper
2 tbsp chopped seeded jalapeno pepper
1 tsp salt
2 cloves garlic, finely chopped
½ tsp ground ginger
½ tsp ground nutmeg
1.Tie cinnamon stick, bay leaf, mustard seeds, celery seeds, cloves and peppercorns in a square of cheesecloth.
2.In a large stainless steel saucepan, combine tomatoes, onions, green peppers, vinegar, sugar, red pepper, jalapeno pepper, salt, and spice bag. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until mixture is reduced by almost half, about 2 hours. Stir in garlic, ginger, and nutmeg; boil gently, stirring frequently, until mixture mounds on a spoon, about 15 minutes. Discard spice bag.
3.Ladle hot sauce into prepared jars, leaving ½ inch head-space. Remove air bubbles, adjust head-space and wipe rim. Center lid on jar and screw band down until fingertip-tight.
4.Add jars to boiling water canner, bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes, then remove jars.
Enjoy!
Chili Sauce
(from Bernardin Complete Book of Home Preserving: 400 delicious and creative recipes for today. ISBN:978077880137)
Makes about 7 8-ounce jars
1 cinnamon stick (about 4 inches), broken in half
1 bay leaf
2 tsp mustard seeds
1 tsp celery seeds
½ tsp whole cloves
½ tsp whole black peppercorns
12 cups chopped cored peeled tomatoes (about 5 pounds)
2 cups chopped onions
2 cups chopped seeded green bell peppers
1 ½ cups white vinegar
1 ½ cups granulated sugar
1 cup chopped seeded red bell pepper
2 tbsp chopped seeded jalapeno pepper
1 tsp salt
2 cloves garlic, finely chopped
½ tsp ground ginger
½ tsp ground nutmeg
1.Tie cinnamon stick, bay leaf, mustard seeds, celery seeds, cloves and peppercorns in a square of cheesecloth.
2.In a large stainless steel saucepan, combine tomatoes, onions, green peppers, vinegar, sugar, red pepper, jalapeno pepper, salt, and spice bag. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, until mixture is reduced by almost half, about 2 hours. Stir in garlic, ginger, and nutmeg; boil gently, stirring frequently, until mixture mounds on a spoon, about 15 minutes. Discard spice bag.
3.Ladle hot sauce into prepared jars, leaving ½ inch head-space. Remove air bubbles, adjust head-space and wipe rim. Center lid on jar and screw band down until fingertip-tight.
4.Add jars to boiling water canner, bring to a boil and process for 15 minutes. Remove canner lid, wait 5 minutes, then remove jars.
Enjoy!
2009 Sep 22
Here's mine - its a tomato/fruit based one.
12 large (4 pounds) ripe tomatoes
1 cup coarsely chopped peaches
1 cup coarsely chopped pears
1 cup coarsely chopped apples
1 cup coarsely chopped onions
1 cup coarsely chopped sweet red pepper
1 - 2 hot peppers chopped fine (what ever your taste desires)
1.5 cups white vinegar
1.5 cups sugar
1.5 TBSP salt
1/4 cup pickling spice tied in cheesecloth
Blanch and peel tomatoes, cut into pieces. Peel peaches. Do not peel other fruit. Put the fruit into food processor and combine into small pieces. Combine all ingredients, and bring to a boil. Cook until thick (40-50 minutes). Remove spice bag, and can.
12 large (4 pounds) ripe tomatoes
1 cup coarsely chopped peaches
1 cup coarsely chopped pears
1 cup coarsely chopped apples
1 cup coarsely chopped onions
1 cup coarsely chopped sweet red pepper
1 - 2 hot peppers chopped fine (what ever your taste desires)
1.5 cups white vinegar
1.5 cups sugar
1.5 TBSP salt
1/4 cup pickling spice tied in cheesecloth
Blanch and peel tomatoes, cut into pieces. Peel peaches. Do not peel other fruit. Put the fruit into food processor and combine into small pieces. Combine all ingredients, and bring to a boil. Cook until thick (40-50 minutes). Remove spice bag, and can.
2009 Sep 26
OK, I'm making a double batch and so far in the pot I have
10 lbs tomatoes (7 roma, 2 heirloom, 1300ml diced tomatoes from my 2006 batch)
2.5 cups pear puree (620g)
2.5 cups peach puree (600g)
2.5 cups lobo apple puree (630g)
Time to slice and dice my onion and peppers - I'm probably going to toss in some roasted red pepper goop as well. We shall see how it goes ...
EDIT:
720 g sweet onion (1 huge one)
750 g red pepper (4 average size)
EDIT:
2 cups honey
At this point I think I'm done with everything but the hot peppers. I want more of a sweet hot sauce and so am thinking I'll leave out the salt, pepper and spices. The vinegar looks to me like something required for boiling water canning, so I'm going to leave it out since I am pressure canning.
Right now it tastes just like a sweet tomato-based sauce (no hot peppers yet), which is what I think I want.
Thoughts anyone?
10 lbs tomatoes (7 roma, 2 heirloom, 1300ml diced tomatoes from my 2006 batch)
2.5 cups pear puree (620g)
2.5 cups peach puree (600g)
2.5 cups lobo apple puree (630g)
Time to slice and dice my onion and peppers - I'm probably going to toss in some roasted red pepper goop as well. We shall see how it goes ...
EDIT:
720 g sweet onion (1 huge one)
750 g red pepper (4 average size)
EDIT:
2 cups honey
At this point I think I'm done with everything but the hot peppers. I want more of a sweet hot sauce and so am thinking I'll leave out the salt, pepper and spices. The vinegar looks to me like something required for boiling water canning, so I'm going to leave it out since I am pressure canning.
Right now it tastes just like a sweet tomato-based sauce (no hot peppers yet), which is what I think I want.
Thoughts anyone?
2009 Sep 26
OK, that's about it! I added 1 more big peach (about 200g) and then about 1.5 times the chilis shown here. This is one box of mixed chilis from Rochon farms at the Parkdale Market. I still had half a box left from my salsa last weekend, and added another full box.
Rock on! This is great stuff!
Rock on! This is great stuff!
2009 Sep 26
Hope this isn't posted twice - had some technical difficulties ... Personally I think the pickling spices in particular, and probably also the vinegar give the chili sauce its distinctive twang - which say differs from a fruit ketchup type of recipe. But as with all cooking - whatever makes it enjoyable for your consumption is most important. Glad you enjoyed it.
zymurgist