Shirley Sauce Master Recipe

Hot Orange Seedless Shirley Sauce, from Pickles to Relish by Beverly Ellen Schoonmaker Alfeld


12 large Lemon Boy or orange tomatoes
2 large onions, diced
12 large jalapeno of Serrano peppers
2c sugar
2c red wine vinegar
2T pickling salt


Skin and seed tomatoes, cook all ingredients until thick. JSP/RWB10(4oz)15(8oz)20(16oz)A*


By using seed catalogs, I have determined the average weights of the tomatoes, peppers, and onions, and have come up with this:

(12) large Lemon Boy tomatoes = 5.25#
(2) large onions = 1.5#
(12) large jalapeno chiles = 6oz
(12) large Serrano chiles = 2.5oz


We usually run the tomatoes through the saucemaster and coarsely chop the peppers. Using paste-type tomatoes definitely results in a more ketchup-y flavor. We have used yellow tomatoes, but think the reds are prettier.


*JSP/RWB10(4oz)15(8oz)20(16oz)A = Jar Seal Process/Rolling Water Bath 10min for 4oz jars, 15 minutes for 8oz jars, and 20 minutes for 16oz jars Adjust for altitude.

• At 1,001 to 3,000 feet above sea level, increase processing time by 5min
• At 3,001 to 6,000 feet above sea level, increase processing time by 10min
• At 6,001 to 8,000 feet above sea level, increase processing time by 15min
• At 8,001 to 10,000 feet above sea level, increase processing time by 20min