I needed to use a lot of peppers and a lot of tomatoes. This recipe was perfect for both!
My husband puts hot sauce on almost everything. Even things I don’t think need hot sauce - he dollops it on. My father is the same way. All my life I have been surrounded by hot sauce. . .
This is the first time I have made my own hot sauce. My biggest recommendation - wear gloves when you are cutting the peppers!
I used several different varieties of pepper from jalapeño to habanero. We grow about 10 different varieties of pepper in our garden, so there was a lot to choose from.
The tomatoes give the sauce a lovely red color.
The sauce was very spicy, but I think that is the point. I do have to say that your sinuses will be very clear from inhaling the fumes while it cooks!
I canned the sauce in several different size jars. The jars, once sealed, will keep for years. Although, with the way my husband goes through sauce it will probably last a few months!
RED HOT SAUCE
2 Quarts Peeled, Cored and Chopped Tomatoes
1 1/2 Cups Chopped, Seeded, Hot Red Peppers
2 Cups Vinegar
1 Cup Sugar
2 Tablespoons Mixed Pickling Spices
1 Tablespoon Salt
2 Cups Vinegar
Combine tomatoes, peppers and 2 cups vinegar. Cook until tomatoes are soft. Press through a sieve. Add sugar and salt. Tie spices in a cheesecloth bag and add to tomato mixture. Cook 30 minutes. Stir frequently. Add remaining 2 cups vinegar. Cook 25 to 30 minutes. Pour into hot jars leaving 1/2 inch headspace. Process for 15 minutes in boiling water bath.
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