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Tomato Chili Sauce


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  • 1 tablespoon vegetable oil
  • 1 cup chopped onions
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 5 cups diced peeled seeded vine-ripened tomatoes
  • 1/2 small jalapeño stemmed, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon freshly-ground cloves
  • 2 cups white vinegar


Servings 1


Step 1

In a medium nonreactive saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes. Season with salt and pepper. Sauté for 1 minute. Add the jalapeño, remaining spices and vinegar. Bring to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove from the heat and cool completely.

Pour the mixture into a sterilized 1 quart canning jar. Process the jar according to basic canning procedures. Can be used the next day or will keep for up to 1 month under refrigeration.

This recipe yields 1 quart.

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