Prep 20 mins
Cook 1 hr 30 mins
A good recipe for creole sauce, that can be canned! I got this from the Ball Blue Book.
- 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
- Combine all ingredients in a large saucepot.
- Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
- As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
- If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
- Adjust two-piece caps.
- Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
- Yield: about 4 pints or 2 quarts Enjoy!
- To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
- Serve over rice, meatballs or shrimp.
- Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Another excellent recipe for the gardener & home canner! I substituted 2 jalapenos (since we didn't grow hot red peppers) and processed for 20 minutes in a water bath. Thanx Sharon!