My mum makes… the most amazing green tomato chutney.
I asked her for the recipe, because I wanted to add chillies, but she is so old school she wrote it down on paper, which of course I lost. Sorry, I am Gen X, if it is not in the cloud, it never existed…
It would make an awesome mild chilli sauce, with the sweetness of the tomato and onion offsetting the chilli. I’d probably choose bird peppers, which, while hot, do not have an overwhelming flavour.
You know, if we went through all the cooking and baking threads on this board, we could totally create a cookbook (e-book probably) for the board… hmmm…
The honey botulism link is sort of a myth. The myth isn’t that honey contains microbes or spores or toxins including those that cause botulism but that honey is uniquely dangerous for babies and/or is preferred by those microbes. The truth behind it all is that honey is likely to be consumed raw in quantity by babies. Similar risk of spore exposure exists in carrots or spinach or blueberries or cane sugar but we don’t give those to infants in large amounts.
A similar myth persists for garlic, it simpy happens to be the raw vegetable we keep packed in oil at room temp with low salt, sugar, or acid.
That’s exactly the one I use. The only modification in the past has been to use a third type of dried pepper. People rave about that dish, as it’s very complex (typical of a Kenji recipe). I also make a killer green chili stew.
Any tomato(fresh) Any pepper (add onion and garlic, maybe corn) a splash of vinegar and salt and you have a cromulent fake out of Rotel tomatoes.
Easily fixed to use your favorite pepper. And use to your preference.
Oh my, my tomato plants are blooming!
I’m hungry for tomato everything. 
@salinqmind1 we do that as well and call it Chili sauce or Pea sauce.
Please share that, if you get a chance! I’m always looking for recipes I haven’t tried anything very similar to, and I’ve never done a green chili. Are tomatillos involved?
I thought this thread would be about the same thing. I like Heinz chili sauce. My grandmother used to make her own chili sauce, back in the day, and it was better than Heinz. Sadly, I never got her recipe, so I fall back on bottled Heinz from the supermarket.
But if you have a recipe for such a thing, would you care to share?
Heinz has loads of cinnamon “taste”.
I put a cinnamon stick in mine while it’s reducing.
I could see nutmeg, mace or star anise working.
My daughters secret ingredient is a rosemary spring tied in the bundle with basil and a bay leaf.
No tomatillos. While the recipe calls for roasting, peeling and chopping green chilis, the green chilis I use are Hatch medium heat from a jar. Specifically, these. I just dump the whole jar into the pot. I’ve done it both ways, and this is so much simpler. Here’s the original recipe, though:
12 hatch green chilies
2 lbs pork shoulder
2 tablespoons vegetable oil
1⁄2 cup onion, finely chopped**
2 minced garlic cloves
6 cups chicken broth
6 ounces beer
1⁄2 teaspoon oregano
1 teaspoon salt*
1 teaspoon black pepper
3 bay leaves
1⁄2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch**
2 tablespoons butter
2 tablespoons flour
Broil green chiles in the oven turning often to evenly darken skin making sure they don’t burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
Add broth, half a can of beer, spices. Bring to a simmer.
Let simmer for 1 hour or until meat falls apart.
Peel skin from chiles, chop and add to the pot (including the seeds).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
Melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly – add to the pot.
The amounts of spices seems paltry, but it really works.
Wow. I could go for that. What time is service? 
It’s been years since I made it, but it’s pretty standard, all the usual suspects, plus seasonings. Based on the Ball canning jar recipe (I never canned anything, I refrigerated mine, gave some away.) Here is a smallish recipe:
8 cups peeled, chopped tomatoes, 3 small chopped onions, 1 seeded chopped red bell pepper, 3 seeded chopped green bell peppers, a couple of minced garlic cloves.
1 cup of vinegar, 1/2 cup of brown sugar, 1 tsp. celery seed or salt, 1 tsp. mustard seed, 1 tsp. cinnamon or allspice, 1/4 tsp. ground cloves, 1/2 tsp. nutmeg, and 1 tsp. of salt.
Mix it all in a big pot, bring to a boil, and then lower the heat to a simmer, stirring occasionally, for an hour, hour and a half till it begins to thicken. You don’t want it too thick (if so, add a little water). Taste to see if it needs salt, let it cool a bit, and spoon into clean containers.
I suppose you can cook this in a crockpot, but I never tried that.
Thanks! Will definitely make sometime.
Thank you!