Hot sauce
Posted: Wed Jul 04, 2007 4:00 pm
This is my wife's recipe for hot sauce. She is making a batch now, and I decided to share.
16 cups ripe peeled tomatos
4 cups chopped onions
2 cups chopped bell peppers
1 1/2 cups white vinegar
1 cup sugar
3 tablespoons garlic salt
add cyanne and/or jalapeno peppers to taste. We use both cause we get them out of the garden
On the tomatos, get water to boiling and drop in the tamatos for a moment. Take them out and put them in cold water. This will make them easy to peel. Cube them up. I don't like large chunks of tomato, so that is why she cubes them. Can just quarter them. Your call.
Put all ingredients in large enamel stock pot. Don't use aluminum. The acid in the tomatos will react to it. Cook, stiring all the while, until the mixture thickens. Taste occasionally to see if you need to add more peppers. The amount of peppers is your call. All peppers are not the same in heat value. We like ours kind of warm, so she starts out with about 20 or so cyanne and 3 or 4 jalapenos. There again, depending on pepper size, you will get a different heat range.
This recipe will make 8 or 9 pints, depending how much you cook it down. Seal up in jars.
This goes good on peas and butter beans, or just dipped with Tostito chips.
16 cups ripe peeled tomatos
4 cups chopped onions
2 cups chopped bell peppers
1 1/2 cups white vinegar
1 cup sugar
3 tablespoons garlic salt
add cyanne and/or jalapeno peppers to taste. We use both cause we get them out of the garden
On the tomatos, get water to boiling and drop in the tamatos for a moment. Take them out and put them in cold water. This will make them easy to peel. Cube them up. I don't like large chunks of tomato, so that is why she cubes them. Can just quarter them. Your call.
Put all ingredients in large enamel stock pot. Don't use aluminum. The acid in the tomatos will react to it. Cook, stiring all the while, until the mixture thickens. Taste occasionally to see if you need to add more peppers. The amount of peppers is your call. All peppers are not the same in heat value. We like ours kind of warm, so she starts out with about 20 or so cyanne and 3 or 4 jalapenos. There again, depending on pepper size, you will get a different heat range.
This recipe will make 8 or 9 pints, depending how much you cook it down. Seal up in jars.
This goes good on peas and butter beans, or just dipped with Tostito chips.