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Hot Tomato Pepper Sauce Recipe ?
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Posted by gardnpondr Zone 8, MS. (My Page) on Tue, Jun 30, 09 at 0:50
| I figured Linda Lou might be able to help me with this one since this is what she does. :)
Years ago one of our friends brought us a pint of tomato hot pepper sauce from a roadside fruit stand there in North Carolina. I flipped out over it and have wanted a recipe for it for all these years. I found one online last night I think! :) I think I found this recipe on this site. http://www.pickyourown.org//allaboutcanning.htm#sauceschutney
Wondering if this one would be safe? And also wondering if I could use banana peppers, say 4-5 cups of those to maybe 1-2 cups of the hot peppers? Because this 6 cups seems like it would be mega hot. I want it warm but not to where it burns my lips trying to eat it. I can also add the lemon juice if I need to, that would be fine. Just didn't want a real strong vinegar taste to it. Also I would like to add garlic cloves if I could because I love garlic!! :)
Hmmm here it is again at this link. This is the first time I have ever seen this link before so I know I didn't get it here. http://www.extension.umn.edu/foodsafety/components/handouts/canningsalsa.pdf
Chile Salsa Hot Tomato-Pepper Sauce
Yield: 6 to 8 pints
10 cups peeled, cored, chopped tomatoes
6 cups seeded, chopped chili peppers* (wear gloves)
4 cups chopped onions
1 cup vinegar
3 teaspoons salt
½ teaspoon pepper
Combine ingredients in a large saucepan.
Heat to a boil and simmer 10 minutes.
Ladle hot into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner:
15 minutes at 0-1,000 feet altitude.
*Use mixture of mild and hot peppers.
IMPORTANT:
The only changes you can safely make in this salsa recipe
is to substitute bottled lemon juice for vinegar and to
change the amount of spices and herbs. Do
not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
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Follow-Up Postings:
RE: Hot Tomato Pepper Sauce Recipe ?
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The recipe from the extension is safe. You can change the variety of the pepper to be any kind you want, just use the same total amount. The only garlic you could safely add would be dried garlic. Dried doesn't affect the safety like fresh does. It is due to something called "water activity".
You can use the vinegar in this recipe since it has been tested for those specific amounts of vegetables. If you use bottled lemon juice it is fine, too, and the bottled lemon juice will make it taste less tart than the vinegar will. Either one will work fine in this recipe.
You can sub bottled lemon juice for vinegar, but never use vinegar if bottled lemon juice is called for. |
RE: Hot Tomato Pepper Sauce Recipe ?
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| Vinegar of the cider type is also going to offer a more mellow taste. Also, bottled lime juice could be used. |
RE: Hot Tomato Pepper Sauce Recipe ?
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| Thank you two! Can you use dried chili peppers in canning recipes like this? If so how do you do that? Do you soak them in water or what? I have some apple cider. Will it be OK to use both the lemon juice AND the apple cider vinegar? Or do I need to just use one of them? |
RE: Hot Tomato Pepper Sauce Recipe ?
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| I would use either lemon or cider vinegar. The two in combination might not be to your taste preference. Dried need no rehydration as they simply soak up the liquids in the mixture. If you do add a lot of dried, you may want to increase the liquid (vinegar) a little. The dried ones can make a mixture a bit more dense and thick if they only get rehydrated by the liquids set in the recipe. I like ancho peppers, as they are mildly hot and have a rich deep red color and flavor. |
RE: Hot Tomato Pepper Sauce Recipe ?
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| If you want to hydrate before using to avoid affecting the thickness of the recipe, then hydrate in vinegar. Don't hydrate in water. The reason dried veggies are safe to add is that the water has been evaporated out. You don't want to put it back in. Carol |
RE: Hot Tomato Pepper Sauce Recipe ?
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RE: Hot Tomato Pepper Sauce Recipe ?
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| Well I made the recipe and it needs something and I can't put my finger on it. I used apple cider vinegar in it. I can add some tabisco sp? to it when I open it and put in the fridge and it will be OK then I think. |
RE: Hot Tomato Pepper Sauce Recipe ?
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| Keep in mind that it will get stronger, more intense, in taste as it ages in storage. Test again before you add the tabasco. ;) Dave |
RE: Hot Tomato Pepper Sauce Recipe ?
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| Gardnpondr, what do you use the sauce for? |
RE: Hot Tomato Pepper Sauce Recipe ?
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| OK thanx Dave! I'll try it before I add the tabasco. lol Just eat it just like you would Tabasco. We make a little dip when eating fried fish out of mayo, catsup and hot sauce to dip our fish in. You can eat it with pizza, spaghetti, peas or any veggies. I like hot sauce with fried chicken as well. OR with boiled meat, beef or pork OR chicken. You can eat it with Mexican dishes as well. |
RE: Hot Tomato Pepper Sauce Recipe ?
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| This may be a stupid question, but it is safe to cut the recipe in half (the proportions would remain the same), correct? I'd process it for the same length of time though. Thanks :)
Jill |
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