This homemade chili sauce is a delicious sauce to have on hand. I make two large batches every year and store it in canning jars.
I use this sauce with so many dishes, mostly as a condiment because it is so good, but it's also great to add extra flavour in other recipes.
There are essentially hundreds of dishes you can add this sauce to, too much to mention; you simply have to try it and use your imagination. Keep it handy because I guarantee you will be reaching for it often.
Place tomatoes, celery, onions and peppers into a large bowl. Sprinkle salt over vegetables, cover and refrigerate overnight. Drain and press out all the liquid. (You may reserve the tasty liquid to add to soups, stews or other dishes; freeze it in ice cubes trays, then freezers bags to easily grab a few blocks of flavour when needed.)
Place drained vegetables into a large pot; add agave syrup, vinegar, mustard seeds and cayenne pepper. Bring to a boil, stirring often. Simmer for a few hours or until all vegetables are soft and flavours have blended. Pack into hot sterilized jars, leaving ¼ inch headspace. Seal with sterilized lids and bands. Process in a canner for 15 minutes. Remove from canner; allow to cool completely (24 hours) before checking for a proper seal.
The sauce is best when using fresh vine-ripened tomatoes from your local farmers market. These tomatoes are wonderful to begin with and in this sauce the flavour sings.
Use this sauce in place of store bought chili sauce or ketchup. It is fantastic served with any meat, poultry or fish and even better with eggs.
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