Recipe from pickyourown.org
I made this canned hot sauce as a gift for some of my family for Christmas.
I have to admit, I did not pick my own tomatos. That’s a difficult thing to do in Pennsylvania in November. Nor did I buy fresh and dice myself. I bought canned. And, while fresh may have tasted a little bit better.. maybe – canned is so much easier. 🙂
For this recipe you’ll need a food mill, or at least a makeshift food mill. This made about 7-8 half pint jars.
8 c (64 ou) diced tomatos, juices reserved
About 1 1/2 c peppers, seeded & chopped – I used serrano, but you can do habanero, jalepeno or hot chili peppers)
4 c distilled white vinegar
2 t canning salt
2 T whole mixed pickling spices
Cheesecloth (6″x6″) or spice bag
1 clove garlic, peeled and finely chopped, optional
Sterilize your jars and lids.
Place pickling spices in a spice bag or cheese cloth and tie ends firmly.
Mix all ingredients together in a large Dutch oven or stockpot. Bring to a boil, stirring constantly. Simmer for about 20 minutes, until tomatos are soft.
Remove pickling spices from the sauce, then run the sauce through a food mill. Return the strained liquid to the stockpot, heat to boiling then boil another 15 minutes.
Ladle sauce into jars, leaving about 1/2″ head space. Place lids and bands on jars.
Process jars in a boiling water bath for 10 minutes. Let cool, undisturbed, for 12-24 hours.
Sauce improves with age.Wait at least 1 week prior to using.