Chili Sauce

• 2 16-ounce cans no-salt-added tomato sauce
• 1/2 cup sugar
• 1/2 cup chopped onion
• 1 medium rib of celery, chopped
• 1/2 medium green bell pepper, chopped
• 1/2 cup cider vinegar
• 2 tablespoons light tub margarine
• 1 tablespoon fresh lemon juice
• 1 teaspoon light brown sugar
• 1 teaspoon light molasses
• 1/4 teaspoon red hot-pepper sauce
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon pepper
• 1/8 teaspoon dried basil, crumbled
• 1/8 teaspoon dried tarragon, crumbled

1. In a large saucepan, whisk together all the ingredients.
2. Bring to a boil over high heat, whisking frequently.
3. Reduce the heat and simmer for 1 hour 30 minutes, or until reduced by half, to about 3 cups, whisking occasionally.
4. Refrigerate in a jar with a tight-fitting lid for up to one month or freeze in an airtight freezer container for up to six months.
5. (Per serving)
6. Calories: 36
7. Total fat: 0.5g
8. Saturated: 0.0g
9. Trans: 0.0g
10. Polyunsaturated: 0.0g
11. Monounsaturated: 0.0g
12. Cholesterol: 0mg
13. Sodium: 14mg
14. Carbohydrates: 8g
15. Fiber: 1g
16. Sugars: 6g
17. Protein: 1g
18. Calcium: 9mg
19. Potassium: 165mg
20. 1/2 other carbohydrate

salt, sugar, onion, celery, green bell pepper, cider vinegar, margarine, lemon juice, light brown sugar, light molasses, red hotpepper, ground cloves, ground cinnamon, pepper, basil, tarragon

Taken from www.epicurious.com/recipes/food/views/chili-sauce-391961 (may not work)