Cayenne Pepper Sauce

  • 3 lbs hot peppers (for example, Anaheim, Hungarian, Jalepenos)
  • 1/3 cup minced garlic
  • 4 cups sliced onion
  • 1/3 cup stemmed, chopped cilantro
  • 3 cans (28 ounces each) diced tomatoes
  • 3 cups cider vinegar (5%)
  • 2-1/2 cups water

Yield: About 5 pints

CAUTION Wear plastic or rubber gloves and do not touch your face while han- dling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Procedure: Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. Turn heat off, and cool mixture slightly. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) Turn off heat. Fill hot sauce into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Cayenne Pepper Sauce in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot Pints 10 min 15 20

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs