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San Cristobal Commune Sweet Chili Sauce

April 24, 2012

Wagon Mound
January 2011
Karen Rivera

New Year’s Day in New Mexico means making gallons of chili at whatever house your sleeping bag land in just  to make sure that you’ve got something quick to fix when family and friends stop by.

This sweet chili sauce is one of those sauces I learned to make in San Cristobal when I had my first and very unsuccessful commune garden in the ’70’s. One of our neighbors took pity on us and brought us sacks of green chili and boxes of homegrown tomatoes so we could make it through the winter. I dried what I could out in the sun and canned the rest in large quart jars since we were without electricity.

This sauce is more like a relish but it’s good no matter what you put it on. These days, I pour it over a block of cream cheese and put out homemade tortilla chips.

San Cristobal Commune Sweet Chili Sauce
2 quarts small very ripe tomatoes -romas are best
8 green chili, roasted, peeled and chopped
2 red chili pods, chopped
4 medium onions, chopped
1 TBL salt
1 tsp ginger
1 c. brown sugar
2 tsp cinnamon
3 c. cider vinegar

Mash together the tomatoes, chilis and onions in a large kettle. Add salt, ginger, brown sugar and cinnamon.

Boil on medium heat for two hours until tender.

Add the cider vinegar and boil another 10 minutes.

Seal in jars or refrigerate. This will keep 2 weeks unsealed. It can be frozen but it’s not as good when thawed.

3 Comments leave one →
  1. January 21, 2011 7:05 am

    Thanks for adding my page to your “attractions” much appreciated! mmm can’t wait to try your pino carrot cassarole sounds yummy and healthy!

  2. January 23, 2011 1:40 pm

    My, O, my, Karen. You have had so many different experiences there in New Mexico. A communal garden, drying tomatoes and chilies in the sun….

    The Wagon Mound photo prompts a little ache in me to go to New Mexico.

    Thank you for the toasts to Lilly.


  1. Wine Glaze » San Cristobal Commune Sweet Chili Sauce « New Mexico Photography

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