Hot Pepper Sauce

SneakyP86(7B)August 30, 2012

I have had a bounty of hot peppers Habanero, Jalapeno,Cayenne and Thai. I have already made 30 quarts of Annie's Salsa using different hotness per batch. I now have between 5-10 pounds of differing hot peppers with more to come. I am looking for a good recipe to can some hot pepper sauce. I used this recipe to make some fresh sauce last year and really liked it. It doesn't say anything about being able to can it. If any of the expert caners are around could you please take a look at it and tell me what you think? If you know of one that is known to be safe could you provide a link please...TIA

� Rubber gloves

� 1 lb. cayenne pepper

� 1 � tablespoon minced garlic

� 1 slice onion

� 1 � tablespoon chopped cilantro

� 1 can diced tomato (28 oz.)

� 1 cup cider vinegar

� 7 oz. of water

� Knife

� Heavy pan

� Blender

â 1

Cut off the pepper stems and cut the peppers into thin slices.

â 2

Combine all of the ingredients in a large heavy pot and bring to a boil. Boil for one hour.

â 3

Reduce heat and simmer the sauce for one hour. Remove from heat and allow to cool.

â 4

Pour the cooled mixture into a blender and process until smooth.

â 5

Return the mixtPour the finished sauce into a clean glass jar after it cools and store in the refrigerator.

â ure to the pan and bring to a boil while stirring. After it comes to a boil, remove from the stove.

6

Pour the finished sauce into a clean glass jar after it cools and store in the refrigerator

I am particularly looking for something to use on hot wings more than anything else.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sorry but look at the recipe above. With all those symbols it is impossible to read or sort out as is so can't be of any help.

Check out the link below for all sorts of discussions about making hot sauce.

Dave

Here is a link that might be useful: Hot sauce discussions

    Bookmark   August 30, 2012 at 1:01PM
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SneakyP86(7B)

Thats weird none of the symbols were there when I cut and pasted it but I'll try it again. Maybe it was becuase I copied it from my MS Office program here it is from the web link.

1

Cut off the pepper stems and cut the peppers into thin slices.
2

Combine all of the ingredients in a large heavy pot and bring to a boil. Boil for one hour.

3

Reduce heat and simmer the sauce for one hour. Remove from heat and allow to cool.
4

Pour the cooled mixture into a blender and process until smooth.
5

Return the mixture to the pan and bring to a boil while stirring. After it comes to a boil, remove from the stove.
6

Pour the finished sauce into a clean glass jar after it cools and store in the refrigerator.

    Bookmark   August 30, 2012 at 1:09PM
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SneakyP86(7B)

oops forgot the ingrediants here they are.

Things You'll Need

Rubber gloves
1 lb. cayenne pepper
1 � tablespoon minced garlic
1 slice onion
1 � tablespoon chopped cilantro
1 can diced tomato (28 oz.)
1 cup cider vinegar
7 oz. of water
Knife
Heavy pan
Blender

    Bookmark   August 30, 2012 at 1:11PM
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SneakyP86(7B)

ignore the symbols between the 1 and 1/2 don't know where that came from.

    Bookmark   August 30, 2012 at 1:13PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

As long as you don't try to can it, just keep it in the fridge, it is probably ok. It meets the minimal vinegar to water ratio for untested recipes. But more vinegar and less water will increase its safety and its storage life.

No canning but it could be frozen with no problems.

Dave

    Bookmark   August 30, 2012 at 1:42PM
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