Homemade Chili Sauce
10-15 Tomatoes (I lean toward 15), skinned* and chopped
4 Large Onions, chopped
3 green bell peppers, chopped
2 red bell peppers, chopped
2.5 cups sugar
2 cups vinegar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground clove (be very careful too much clove and it takes over)
1/4 teaspoon allspice
1 tablespoon cocoa powder
2 teaspoons instant coffee
salt and pepper
Cut up and mix all together and boil slowly until it thickens (3 1/2 hours). Put in hot jars and seal.
*to skin tomatoes cut an X just through the skin at the bottom of the tomato. Put the tomato in boiling water for 30 second, then plunge into cold water to stop the cooking and cool enough to handle (to tell the truth I did not do this) and peel the skin, it comes right off.
1 whole chicken parted into peices (about 3 pounds)
1 tablespoon chili powder
coarse salt and ground pepper
2 cups Chili sauce*
1/4 cup distilled white vinegar
1/4 cup packed light-brown sugar
2 tablespoons spicy brown mustard
Preheat oven to 450 degrees. Arrange chicken peices in a 9-by-13-inch baking dish. Rub all over with chili powder; season generously with salt and pepper. Bake until tender, 35 to 40 minutes.
Meanwhile, make barbecue sauce: In a small saucepan, whisk together chili sauce, vinegar, sugar, and mustard. Bring to a boil; reduce to medium-low, and simmer 2 minutes. Divide sauce between two bowls: one for brushing and basting, and one for dipping. If sauce is a little too chunky feel free to blend with a stick blender.
Remove chicken from oven, and brush generously with sauce. Return to oven; bake, until well browned, 8 to 10 minutes. Brush chicken with any leftover pan juices. Serve with reserved dipping sauce.
*my homemade chili sauce is very chunky so for this batch of bbq Chicken I blended the chili sauce so the end result is a smooth BBQ sauce to cover the chicken; however, it is good chunky too.
