My grandmother used to make a similar chili sauce when her garden was full of ripe tomatoes and peppers. This is not a very spicy sauce, but has a sweet, wonderful garden flavor.
Makes about 6 cups.
- 1 (28 ounce) can whole tomatoes, undrained
- 1 medium green bell peppers, coarsely chopped
- 1 Anaheim or other chili pepper, coarsely chopped
- 1 large onion, coarsely chopped
- 1-12 oz bottle sweet marinated pepper strips (Forrelli) ( or 1 red bell pepper, finely chopped)
- 1/2 c cider vinegar
- 1/4 c brown sugar, packed
- 10 drops stevia (or use another 1/4 c brown sugar)
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 3/4 tsp kosher salt
- In a blender, puree tomatoes with their juice, peppers, chilies, and onions.
- In large heavy pot, combine blender mixture, sweet marinated pepper strips, vinegar, brown sugar, stevia, cinnamon, allspice, cloves, and salt. Bring to a boil and reduce heat.
- Partially cover, and simmer 1 hour, stirring often. Cool, pack in jars or refrigerator/freezer containers and chill. Serve with oven fried potatoes, baked tofu, tempeh burger, lentil loaf, etc. Also use in salad dressing, mixed in equal parts with mayo.