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Jim Coleman Recipes

Fruit Chile Sauce

For this recipe you will need:

15 large, ripe tomatoes, peeled
3 large peaches, peeled
3 large apples, peeled and cored
3 onions
1 small hot pepper
1 pint apple cider vinegar
2 1/2 cups brown sugar
2 tablespoons salt, or less to taste
1 1/4 teaspoons cinnamon
1/4 teaspoon ground cloves

To prepare this recipe:

Puree the prepared vegetables and fruit in a food processor or blender, then put them in a large, deep kettle. Mix together the vinegar, sugar, salt and spices, then add them to the fruit mixture. Bring the puree to a boil, reduce the heat, and simmer until the mixture is reduced to a nice, thick consistency. Stir frequently. Pour the sauce into sterilized jars and seal them. Store the jars in a dark place until needed.

This recipe yields enough sauce for 12 half-pint jars.

©2005 WHYY