The best use of chili sauce I’ve tasted so far is in Terrilea’s shrimp a la Kerry » and my Mom’s meatballs, which are:

• 1½ cups (or 12oz jar) chili sauce
• 10oz jar grape jelly
• ~2lb meatballs (store bought is easiest)

Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally. Serve with toothpicks in a crockpot to keep warm.

Now, on to the sauce. This recipe filled my tall stock pot and filled 4 full quarts:

• 30 medium tomatoes (7½ lb), diced
• 2½ cups onions, chopped
• 2½ cups sweet red peppers, chopped
• 1½ cups sugar
• 2 Tbs salt
• 4 cups vinegar
• In a cheesecloth bag: 1 Tbs whole cloves, 3 Tbs whole allspice, 1 Tbs celery seed

Blanch to peel tomatoes. Add remaining ingredients. Cook uncovered about 2-2½ hours, or until quite thick. Stir frequently to avoid sticking. Remove spice bag.

Pour into hot, sterilized jars. Seal immediately. No further processing is required.

Tags: Mom & Dad

This entry was posted on Sunday, August 30th, 2009 at 8:30 pm and is filed under Appetizers, Canning & Preserves, Sauces & Spices. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.