GRANDMA PRENTICE'S CHILI SAUCE
Old family recipe. Great for topping on eggs or just about any sandwich.
Provided by Chef Jaybo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7h30m
Yield 112
Number Of Ingredients 11
Steps:
- Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
- Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
- Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 65.6 mg, Sugar 4.7 g
GRANDMA'S CHILI SAUCE TOMATO RELISH
This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips!
Provided by Chef Teer
Categories Sauces
Time 1h30m
Yield 4 pint jars, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
- Boil tomato's then core,peel, and dice.
- combine diced tomato's and all ingredients in a larger boiling pot.
- Cook until onions and peppers are soft and not crunchy.
- Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.
Nutrition Facts : Calories 562.3, Fat 1.4, SaturatedFat 0.3, Sodium 1446.6, Carbohydrate 135.8, Fiber 9.4, Sugar 120.2, Protein 6.3
GRANDMOTHER'S CHILI SAUCE
Pamela R. says this is an old family recipe passed down from her southern grandmother. It is a traditional old south condiment served with all kinds of meat (especially great on top of meatloaf). A good homemade chili sauce has chunks of tomatoes and a rich burgundy color.This is a medium spice level, but you can add more or leave out entirely. Traditionally it's used with fresh tomatoes, but the recipe was converted to use canned tomatoes years ago. You can store this in the refrigerator for several weeks. I found this very quick and easy to make and the flavors are outstanding. Serving size is estimated. YUM!
Provided by AmyZoe
Categories Low Protein
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients in a large saucepan.
- Add the vinegar; tomatoes, and onions; mix well.
- Bring to a boil over medium heat.
- Continue to cook, uncovered until it is reduced by half.
- Cool.
- Cover tightly and store in the refrigerator.
GRANDMA'S CHILI
This is a hand-me-down from my Grandma. I like it because it doesn't have kidney beans and it has a bit of a sweet taste. It's a brown chili not a red one - no tomatoes.
Provided by scootegyrl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium high heat, saute the ground beef for 5 minutes, or until browned. Stir in the onion and green bell pepper and saute for 5 more minutes. Season with salt and pepper to taste.
- Next, add the beans, mushrooms, brown sugar and chili powder to taste. Mix together well, reduce heat to low and let simmer for 20 minutes to 1 hour or more, depending on how much time you have and how thick you like your chili.
Nutrition Facts : Calories 832.2 calories, Carbohydrate 29.2 g, Cholesterol 192.9 mg, Fat 60.8 g, Fiber 5.6 g, Protein 43.6 g, SaturatedFat 24.6 g, Sodium 652 mg, Sugar 13.2 g
GRANDMA'S TOMATO SAUCE
Provided by Edith Guerino
Categories Sauce Garlic Tomato Sauté Vegetarian Family Reunion Vegan Potluck Simmer Gourmet
Yield Makes 6 to 7 pints
Number Of Ingredients 8
Steps:
- Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy, about 15 minutes.
- Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Carefully add tomato mixture (it may splatter) and basil, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.
- Force sauce through food mill into a large bowl, discarding solids. Ladle sauce into 1-pint airtight containers and cool completely, uncovered, then freeze, covered.
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