Its crazy over our way today. I’m drying cherry tomatoes in the oven and  Warren is making up a giant batch of Grandma “Strebes” Chili Sauce.  What a production. Every stove element and inch of counter space is in use.  We are trying to use up all of the tomatoes from my garden.

Look out H. J. Heinz Company.  When my blog followers read about Grandma “Strebes” Chili Sauce you will be toast – belly up, so to speak.   This chili sauce is awesome and very versatile.   I have used up seven jars since we moved here in May.  I add it to my beef marinade.  I use it to spice up my homemade salad dressing.  I also mix it with sour cream and serve it as the dip with natchos.We have been enjoying the 2011 batch provided by my generous next door neighbour Gary. It is his mother’s mothers chili sauce recipe.   Over time it has been tweaked a little bit.  We now add lots of hot chili peppers, including the seeds.  Woo Ay!  It has an exciting bite.

Here is the original recipe. 

We started by skinning the tomatoes.  The bottom of each tomato is cut  “X”.  A knife also removes  the stems creating a circular cut in the top of each tomato.  Each tomato was dropped into boiling water for 20 seconds, pulled out and then dropped into a bath of ice water.  The skin just slips away. 

Tomatoes with “x” cut into the bottoms, ready for boiling water

Ice water bath to remove the skins

Lots of finely chopped hot peppers

As I write, the sauce is still on the burner.  We have yet to actual transfer it into the sterilized jars / lids – but I have two hours to kill and blogging seemed like the perfect thing to do.  That and clean up that kitchen. 

This is my first time canning anything.    It sounds like a lot of work but in the end we will have a years supply of this amazing sauce.  Well worth the sticky mess and pungent cloying smell. F*ck   Open up those windows!  My eyes are burning.