Fagor Cookbook Cookbook - Spicy Chili Sauce

22

SPICY CHILI SAUCE

Servings: 4 pints

Headspace: 1/2 inch

Time: 35 minutes / high pressure setting

Ingredients

6 long green chili peppers 

2 large onions peeled and chopped 

8 garlic cloves peeled and minced

4 tablespoons olive oil 

7 tomatoes peeled cored and chopped

1/2 cup tomato paste

1/4 cup lemon juice 

1 tablespoon grated lemon peel 

1 1/2 teaspoons salt

1 teaspoon dried coriander 

Chili powder to taste 

Directions 

Place chili peppers on a baking sheet and broil for 30 minutes, turning occasionally to brown 

evenly. Remove from oven and allow to cool. Remove skins, stems and seeds. Puree them in a 

blender or food processor.

Sauté onions and garlic in the olive oil until tender. Combine onions, garlic and olive oil with 

Chili pepper puree in saucepan with remaining ingredients. Bring to a boil. Reduce heat and 

simmer for 15 minutes or until thick. Ladle into Jars leaving 1/2 inch of headspace. Cap and 

seal. Place in canner with 2 to 3 inches of hot water. 

Process for 35 minutes / high pressure setting

Pressure Canning Recipes: EVERYDAY SAUCES