Today for lunch I made frizzled toast (aka toaster is too much trouble), fluffy scrambled eggs, and this sauce. I can't say everyone would like it, but it takes me squarely to my mother's kitchen table... so I do!
Small batch Chili Sauce
4 cans chopped tomatoes
I chopped onion
1 chopped green pepper
1 chopped yellow or red pepper
3 ribs chopped celery
2/3 c. Sugar
2/3 c. Vinegar (apple cider)
1 T. Ground cinnamon
1 T. Mustard seed
Scant t. Salt
Dash of cayenne
Dash of allspice
1/2 t. Celery seed
Stir up in crockpot and cook on medium for about 10 hours.
I promise not to share this again this year! Lol... I have my third batch simmering right now. I'm freezing it but you can easily can it if that is your jam!
The first batch I carefully chopped, but since it's for me, I just roughly chopped the vegetables as you can see.
I added in an extra amount of them this time. I am free styling!
We've turned on our furnace. It's been 38 degrees at night this week. It's here! Hallelujah!
I've been so busy in my craft room. Autumn and Halloween Journals have been appearing!
3 comments:
This looks so good. Made all from scratch and so healthy. And your journals are truly a work of art. You are so talented! Do you ever sell them? They are really divine.
Gayla, I am saving that recipe. It sounds a lot like the one John's grandma used to make and I lost that somewhere along the way. Lovely journals and it looks like you are ready for Fall! xo Diana
The sauce looks really good, Gayla. I am a long holdout on turning heat on ... I'm confident it will be Thanksgiving before I even think about it! xoxo
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