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Chilli Sauce


  • 12 cups peeled and chopped tomatoes

  • 3 cups diced onion

  • 2 cups diced green pepper

  • 2-6 diced banana peppers

  • 5 cloves garlic, sliced

  • 2 cups sugar

  • 1 cup white vinegar

  • 2 tbsp salt

  • 1 tbsp dill seed

  • 1 tbsp celery seed


  • 1.

    Place tomatoes, onion, peppers and garlic in a pot and bring to a simmer. Cook for 15 minutes, until peppers are soft.

  • 2.

    Add sugar, vinegar, salt and spices and continue to simmer until excess water has cooked away and mixture is sauce consistency.

  • 3.

    Jar chili sauce following proper canning procedures, including boiling the filled jars (without submerging lids) for 15 minutes. Store chili sauce in a cool dark place for up to a year.

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