Susan,

I would mix the chili sauce with some browned ground beef and have on a bun with fresh chopped celery and onions. And some grated cheese.

EarthRight or EnviroMax will quickly help your clay soil for growing carrots.

jt

Here is a link that might be useful: EnviroMax

I made chili sauce one year and found it made a good taco/nacho sauce.

I've used frozen tomatoes in homeade soups and spaghetti sauce.

Use it anywhere you'd use ketchup. It's not authentic, but it can be good in chili, Spanish rice, baked beans, meat loaf etc. and anywhere you might use a seasoned tomato sauce.

Carol

The Chile Sauce I am familiar with is a bit on the sweet yet tart/zingy side. Given the spices in it, I would not use it with a Mexican style dishes such as Tacos, Chili Con Carne etc. To me it's more of a relish type condiment.

I use on burgers and dogs, in meat loaf, in baked beans, as a condiment with eggs or omelettes or with dishes such as Tourtierre (pork pie) or Shepherd's pie, etc.

Here is my recipe.

Elaine's Chile Sauce

11 Q basket of field tomatoes peeled and smashed
7 Cup white sugar
4 1/2 Cup cider vinegar
2 Bunch of celery chopped
4 small hot peppers chopped
4 large sweet peppers 2 green , 2 red, chopped
4 large onions chopped
1 Tbl ground ginger
1 Tbl cinnamon
5 Tbl coarse salt
2 Tbl Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning.Fill pint jars and HWB for 15 minutes.

Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.