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Prep 1 hr
Cook 10 mins
Adapted from Ball Complete Book of Home Preserving. Try it added to hummus, spread on a roast beef sandwich or drizzled with a good quality olive oil and used as a dip for bread and crackers.
- 4 ounces dried chilies, seeded and stems removed (New Mexican dried chilies preferred)
- 4 cups plum tomatoes (peeled, cored, seeded and chopped)
- 2 cups onions, peeled and chopped (about 8.5 oz)
- 3⁄4 cup brown sugar, lightly packed
- 1 cup cider vinegar (5% acidity) or 1 cup white vinegar (5% acidity)
- 1⁄2 cup red bell pepper, seeded and chopped (about 2.5 oz)
- 3 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 4 tablespoons garlic, peeled and minced (about 2 oz)
- 1 tablespoon canning salt or 1 tablespoon kosher salt, more to taste
- Soak the chilies in hot water until they soften, about 20 minutes.
- Drain, reserving about 1/4 cup of the soaking liquid.
- In a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
- Blend until you achieve a uniform paste; set aside.
- In a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
- Reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
- Stir frequently to prevent scorching.
- Prepare jars and lids; bring water in canner up to boiling.
- After the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
- Season with salt.
- Bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
- Ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
- Run a plastic knife down the sides to remove air bubbles.
- Wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
- Screw on bands until they are fingertip tight, taking care not to overtighten.
- Place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
- Put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
- Remove the jars to cooling rack or a tea-towel protected countertop to cool.
- Best flavor develops after two weeks.