1 hr 50 mins
1 hr 30 mins
A good recipe for creole sauce, that can be canned! I got this from the Ball Blue Book.
My Private Note
Units: US | Metric
- 3 quarts chopped peeled cored tomatoes (about 18 medium)
- 2 cups chopped onions (about 2 medium)
- 1 cup chopped sweet red pepper (about 2 medium)
- 2 cloves garlic, minced
- 1 -3 hot red pepper, finely chopped
- 1 tablespoon chopped parsley
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon marjoram
- 1/4 teaspoon chili powder
- 1Combine all ingredients in a large saucepot.
- 2Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
- 3As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
- 4If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
- 5Adjust two-piece caps.
- 6Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
- 7Yield: about 4 pints or 2 quarts Enjoy!
- 8To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
- 9Serve over rice, meatballs or shrimp.
- 10Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
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Nutritional Facts for Spicy Creole Sauce
Serving Size: 1 (2710 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 160.4
- Calories from Fat 12
- Total Fat 1.3 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 1196.3 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 8.6 g
- Sugars 22.9 g
- Protein 6.2 g