Dark and Tangy Chili Sauce

  • Active Time 2h 10m
  • Total Time 2h 10m

Makes about 5 quarts

Use this sauce as a marinade for roast chicken, garnish for burgers or as a dip for fresh vegetables or corn chips.


  • 30-40 ripe tomatoes
  • 5-7 medium onions
  • 8 green bell peppers
  • 5 tablespoons brown sugar
  • 3 tablespoons salt
  • 5 cups cider vinegar
  • 1 tablespoon each cloves, grated ginger, nutmeg, ground cinnamon
  • pinch allspice


In a food processor, chop the tomatoes, onions and peppers to a coarse consistency. Transfer the tomato mixture to a saucepan. Add the brown sugar, salt and vinegar. Cook for 2 hours over low heat, stirring frequently and being careful not to let it burn.

Add the spices and cook for about 2 more hours, stirring frequently.

Remove from heat, and spoon the sauce into clean freezer containers. Seal the containers, label and freeze. Store for up to 6 months, thawing in the refrigerator when required.

PREPARATION TIPS: Nutmeg is best bought whole and grated as you need it; the flavor is infinitely superior to store-bought ground nutmeg. You can either use a special grinder or grate it on a fine grater. Also, there are two varieties of cinnamon available: Cassia cinnamon is more pungent than Ceylon cinnamon and is a dark, reddish brown color.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 4121

nutrition information per serving

10 calories; 0g total fat; 0mg cholesterol; 133mg sodium; 3g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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