Grandmaman Voisine’s Famous Chili Sauce

The beauty of a printed recipe is in the language of its folds, the history in its spatters.

This recipe is a typical French-Canadian condiment, usually served alongside roasted meats or tortiere at the annual reveillion. It’s also great with homemade mac and cheese! If you can it, ensure that you use modern canning practices. The best info can be found here.

30 medium tomatoes
6 onions
2 1/2 cups diced red and green peppers
3 cups diced celery
2 1/2 cups sugar
2 tbsp. salt
4 cups white vinegar

Tie into a cheesecloth bag:
2 tbsp. whole cloves
2 tbsp. all spice
1 cinnamon stick, broken up

Plunge the tomatoes into boiling water for 30 seconds, then into cold water. Peel, and remove cores, then coarsely chop.

Place all ingredients into a large kettle and bring to a boil. Cook for 2- 2 1/2 hours, stirring frequently, until thickened. Remove spice bag. Pour into hot sterilized jars, seal and process according to the high-acid foods guidelines at the above link.