Peach and Pear Chili Sauce Recipe
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This sweet and spicy condiment pairs well with grilled beef, pork, or chicken.
Ingredients
- 4-1/2 pounds tomatoes
- 4 medium pears, peeled, cored, and cut into 1/2-inch chunks (4 cups)
- 4 medium peaches, peeled, pitted, and cut into 1/2-inch chunks (3-1/2 cps)
- 3 medium green sweet peppers, seeded and chopped (2-1/4 cups)
- 2 cups chopped onions (4 medium)
- 3/4 cup chopped red sweet pepper
- 1 to 2 red or green fresh serrano chile peppers, seeded and finely chopped (1 to 3 tsp.)*
- 3 cups sugar
- 1-1/2 cups cider vinegar
- 4 teaspoons salt
- 2 teaspoons ground nutmeg
- 1 teaspoon whole cloves
- 6 inches stick cinnamon
- Wash tomatoes. Remove peels, stem ends, and cores. Cut tomatoes into chunks (you should have about 6-3/4 cups). In a 6- or 8-quart stainless steel, enamel, or nonstick Dutch oven or kettle combine tomatoes, pears, peaches, green sweet peppers, onions, red sweet pepper, and chile pepper. Stir in sugar, vinegar, salt, and nutmeg.
- Tie cloves and cinnamon in 100 percent cotton cheesecloth; stir into vegetable mixture. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 2 hours or until thick; stir occasionally.
- Discard spice bag. Immediately ladle mixture into hot, clean pint canning jars, leaving 1/2-inch headspace. (Refrigerate any extra chili sauce; use within 3 days.) Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks. Makes 4 pints.
- Wear plastic or rubber gloves when working with chili peppers.
- Calories 116, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 29 g, Total Sugar 23 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 47%, Calcium 1%, Iron 3%.
- Percent Daily Values are based on a 2,000 calorie diet
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