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

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish