Vegetarian Chili Sauce With Celery And Peppers Recipe

About this recipe

A tangy and flavorful vegetarian chili sauce made with fresh tomatoes, celery, and green peppers. Perfect for dinner as a topping or dip.

Ingredients

• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Celery
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 50 g On1Y Black Peppercorns With Grinder
• 500 g Uttam Sugar White Sugar Cubes
• 1 kg Whole Farm Brown Sugar
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 50 g Canyon Greens Bay Leaves

Instructions

1. 1. Combine 3 cups of chopped tomatoes, 2 cups of diced celery, 2 cups of chopped onions, 1 cup of diced green peppers, and 1/4 cup of salt in a large bowl.
2. 2. Cover the mixture and let it stand overnight to allow the flavors to meld.
3. 3. Drain the vegetable mixture in a colander without pressing to remove excess liquid.
4. 4. Transfer the drained vegetables to a large pot. Add 2 cups of sugar, 1/4 cup of brown sugar, 1 1/2 teaspoons of black pepper, 1 1/2 teaspoons of mixed pickling spices tied in a cheesecloth, and 1 cup of white vinegar.
5. 5. Bring the mixture to a boil over medium heat, then reduce the heat and simmer uncovered for 15 minutes, stirring occasionally.
6. 6. Carefully ladle the hot chili sauce into sterilized jars, leaving some headspace. Seal the jars tightly.
7. 7. Process the sealed jars in a boiling water bath for 15 minutes to ensure proper preservation.
8. 8. Allow the jars to cool completely before storing. Serve the chili sauce as a topping or dip for your favorite dishes.