Making Chilisauce

Chilisauce – it takes all day, but it’s SO worth it.

The jars.

Watching “Anne of Green Gables” – a canning tradition

Peeling tomatoes and chopping onions – my hands still smell like onions today after many washes and creams.

More chopping

Simmering chilisauce

Pouring it into the jars


1 of 21 beautiful jars

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

One comment

  1. Looks great Steve. Sure is a lot of work. We just made a batch last weekend. Started with a bushel of tomatoes. We pass our veggies through a meat grinder using the largest die. Much less chopping involved. Enjoy reading your blog!


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