Hurtin' Hot Sauce
Ready In: 30 mins
Serves: 160
Yields: 10 half pint jars
Ingredients
- 16 dried ghost chilies (I use fresh) or 16 habaneros
- 1 bell pepper (red, orange or yellow)
- 2 (28 ounce) cans diced tomatoes with juice
- 1 medium onion
- 4 garlic cloves
- 1⁄4 cup cider vinegar
- 2 tablespoons sugar
Directions
- Wash 10 half pint canning jars and rings in hot soapy water. Rinse and place jars in an oven set at the lowest temperature. Place 10 flat lids in a small pot and pour boiling water over them to cover. Set aside.
- Wearing gloves, remove stems from peppers. Remove seeds and membrane from sweet pepper and chop. Peel and chop onion. Peel garlic cloves and cut in half.
- Combine all ingredients in a large pot and add enough water to cover. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and simmer until peppers and onions are soft, 15-20 minutes.
- Place mixture in a blender and blend until smooth, 10-15 seconds.
- Remove jars from oven and fill each with sauce, leaving 1/4 inch headspace. Place a flat lid on each jar and tighten down with a ring.
- Process in a hot water canner for 10 minutes. Let stand 24 hours then check lids for a seal. If unsealed, store in refrigerator. Store sealed jars in a cool dark place.
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