My grandmother made her homemade Chili Sauce and it’s a taste memory that I love. Not only because this sauce is deliciously unique and very much a part of Western NY, but she loved canning. We’d help her sterilize the jars and she’d leave one open for us to devour.
Going to the local farmers’ markets has been a great way to explore products, fruits and vegetables that farmers’ present. My latest find was Esther Martin, the co-owner of Martin’s Baked Goods, a very talented Mennonite baker, canner and hard-working woman who has been producing delicious quality products, using only wholesome ingredients, since 1993. She and her husband, Marvin, sold their dairy farm and went into the baking business. With the help of her granddaughter, she has a strict schedule of making her pie fillings, frostings, canning, kneading breads, baking and selling at two farmer’s markets.
I bought her Chili Sauce, took it home and ate half right out of the jar. It’s a sweet and sour zesty relish that’s nothing like what we buy from industrial producers and brought me right back to my Grandmother’s. The vegetables – recipe below – are finely chopped and cooked down in a sugar and vinegar blend. Not too sweet or sour, it’s just right and works well on sandwiches or on one of my favorites: hot dogs.
I went back the following week and picked up her Pickled Beets, Chow Chow and another Chili Sauce. Oh, and the Soft Molasses cookies and Sticky Buns. All of her products are exceptionally well done with no additives. Esther is a treasure and will ship her canned products. Her phone number is on the label and I rather not po
st it since the last thing I want is for her to get robo calls. Just look at the label and you’ll find it. She told me that “every year they say will be their last, but then they get started again”. They can be found at the Fairport and Newark, NY farmers’ markets and will be there until November. I’m stocking up!
Here’s the recipe from grouprecipes.com that yields 8 cups:
Nanas Homemade Chili Sauce Recipe
- 1 gallon ripe tomatoes (6 1/4 pounds)
- 2 cups onion, chopped
- 2 cups sweet red pepper, chopped
- 3 tablespoons salt
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 3 tablespoons pickling spice
- 2 bay leaves
- 1 1/2 cups sugar
- 2 1/2 cups vinegar
How to make it
- Wash tomatoes; remove stems & crush. Combine all ingredients, except spices & vinegar, in a preserving kettle. Cook over high heat to boiling, adjust heat to medium. Cook for 30 minutes, stirring occasionally.
- Strain off 1 quart surplus liquid – use for soup. Tie spices in a bag. Add to tomato mixture. Cook until thick, stirring frequently to prevent sticking. Add vinegar; cook until right consistency, or until all excess liquid has disappeared
- Remove spice bag.
- Pour into sterilized jars & seal.
Opinions of the author are her own and products were purchased for discussion. I welcome your comments and suggestions for food and specialty items from upstate New York and can be reached at: linda@anexpatreturns.com
Want updates? Go ahead and email and I’ll add you to the list which will never be sold or released.
