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|