This is not "hot" chili sauce as in Mexican, but more a mild barbeque style sauce ... great simmered until thick with deli ham, or even with chicken.

Someone requested this from me to go with the Thousand Island Dressing recipe I posted and I'm just now getting to it.


Chili Sauce

12 large, ripe tomatoes (62.4 carbs)
3 onions (22.5)
3 green peppers (12)
3 ribs celery (2.4)
1 c. Splenda (16)
1-1/2 cups apple cider vinegar (14.4)
1 Tbsp. salt (0)
1/2 to 1 tsp. cayenne (to your taste) (1)

Put tomatoes in a boiling water bath until the skins break. Remove to ice water and cool. Peel the skins.

Puree tomatoes and remaining vegetables in the blender. Put into a large stock pot, add remaining ingredients and cook 1 - 2 hours or until thick.

Process in hot pint jars.

This makes about 8 pints at 130.7 carbs per batch.
Each jar would be 16.34 carbs
2 cups in each pint at 32 Tbsp. makes each Tbsp. .51 carbs.

So, adding 4 Tbsp. to Thousand Island dressing recipe gives you 4 carbs to add to the entire batch.