It is to early to make chili sauce as the local peppers are not in yet.
This is close but more versatile. You can peel the tomatoes if you like but I prefer to just leave the skins on.
This sweet and sour relish is wonderful on burgers, steak or eggs. It's even good paired with cream cheese on crackers.
- 1 pound of small tomatoes such as plum or Juliet chopped.
- 1/3 cup red wine vinegar
- 3 tbsp sugar
- 1 clove minced garlic
- 1/4 teaspoon each of cinnamon and allspice
- dash of Worcestershire sauce
- salt and pepper
Immediately reduce heat to medium and simmer for 30 min or until it has begun to thicken and caramelize. Stir occasionally breaking up large pieces with a wooden spoon.
Let cool and place in airtight jars. Store in fridge for up to month or freeze.
Makes 2 jars.
You can also use this jam to make a delicious appetizer. Takes all of 5 minutes to put together.
I guarantee this dip will be a success at any gathering!
"Red and White Dip"
- 1 tub of whipped cream cheese
- 1/4 cup of sour cream
- 1/4 cup of Miracle Whip
- 1 small jar of tomato jam
- minced basil