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Chili Sauce

I've got to admit i've never been a really big fan of the bottled chili sauce. The kids used it on hot dogs for awhile, but i've always been a mustard and relish type of guy. (by the way, if the peppers i planted turn out well, we'll have a good relish recipe for you later this summer. My mother always made her own, a simple kind with peppers, onion, vinegar and sugar as the only real ingredients and i can wait to make a batch). Anyway, i much prefer the flavor of this chili sauce, which was adapted from a recipe from the american heart association to the kind found in stores. There are enough veggies in it to give it something more than a glorified catsup taste. It keeps well in the refrigerator for weeks and you could freeze it if you wanted. Or you could make a big batch of the baked beans that follow. The serving size for the nutritional calculation is 1 tablespoon.

1 cn No Salt Added Tomatoes
1 cn No Salt Added Tomato Sauce
1/2 c Onion,Chopped
1/2 c Sugar
1/2 c Celery,Chopped
1.2 c Green Pepper,Chopped
1 T Lemon Juice
1 T Brown Sugar
1 T Molasses
1/4 t Hot Pepper Sauce
1/8 t Cloves
1/8 t Cinnamon
1/8 t Black Pepper
1/8 t Basil
1/8 t Tarragon
1/2 c Cider Vinegar

Combine all ingredients in a large saucepan. Bring to boil, reduce heat and simmer uncovered 1 1/2 hours or until mixture is reduced to 1/2 original volume.

Yield: 48 Servings

Sodium Category: SodiumFree

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 48

Amount Per Serving
Calories 17
Calories from Fat 0

% Daily Values *

Total Fat 0 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 5 mg
Potassium 75 mg
Carbohydrates 4 gr
  Dietary Fiber 0.3gr
Protein 0 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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