|A very good Chili Sauce staple |
to have on-hand at all times.
You'll find that I use this in
many recipes listed on this site...
Prep: 5 mins. |
Cook 30 mins.
Posted by Sandra
2 (14.5 oz. cans) diced tomatoes, undrained
1 small spanish onion, diced
½ cup dark brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 tablespoon chili powder
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon cider vinegar
Place all ingredients together in blender; pulsing just until slightly chunky. Place in a saucepan over medium-high heat and bring to boil, then reduce heat and simmer with lid tilted (letting some steam escape) for 30 minutes.
Cool and place in an airtight jar (labeled with name, date made, including expiration date). ~ Enjoy!
Tip: This chili sauce will last up to 6 months in your refrigerator to use in a host of recipes, or when making chili, or just to heat and use as a sauce with seafood.