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Wash tomatoes. Remove peels, stem ends and cores. Cut tomatoes into chunks (you should have 6 3/4 cups). In a 6- or 8-quart stainless-steel, enamel or nonstick kettle or pot, combine tomatoes, pears, peaches, green peppers, onions, red pepper and chile(s). Stir in sugar, vinegar, salt and nutmeg.
Place cloves and cinnamon on a double-thick, 6-inch-square piece of 100%-cotton cheesecloth. Bring corners together and tie with clean kitchen string. Add spice bag to vegetable mixture. Heat to boiling; reduce heat. Simmer, uncovered, about 2 hours or until thick, stirring occasionally.
Discard spice bag. Ladle hot chili sauce into hot, clean pint canning jars, leaving a 1/2-inch headspace. (Refrigerate any extra chili sauce; use within 3 days.) Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to a boil). Remove jars from canner; cool on wire racks.