It has been another busy day in the kitchen. Today, another batch of hot sauce was made due to the plentiful tomatoes and peppers I harvested. Now that fall is upon us, the garden is slowing down and I am busy preserving the bounty.
2 quarts chopped, peeled, cored tomatoes (12-large)
1 1/2 cups red jalapeno or serrano peppers
1 cup sugar
2 cloves garlic, peeled, minced (optional)
2 tablespoons mixed pickling spices
1 tablespoon kosher salt
4 cups of distilled white vinegar - divided
Combine tomatoes, peppers, and 2 cups vinegar in a large sauce pot. Cook until tomatoes are soft.
Press through a sieve or food mill. Add sugar and salt.
Tie spices in a spice bag and add to the tomato mixture. Stir while cooking as it begins to thicken.
Add the remaining 2 cups vinegar and cook until desired thickness. About 30 minutes or so.
Ladle hot sauce into hot, sterile jars. Place on lids and bands and process in a water bath canner for 15 minutes
This is a very easy recipe and a versatile hot sauce to add to your pantry. This recipe is from the Ball Blue Book, a guide to home canning.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
