Ingredients for Barberton Hot Sauce
- 1 cup Crisco shortening
- 1 1/2 cups finely diced Spanish onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 2 (28 ounce) cans whole peeled tomatoes, crushed
- 1 (15 ounce) can tomato juice
- 1/2 teaspoon red pepper flakes
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup long grain rice
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How to Make Barberton Hot Sauce
- Finely dice the onion, celery, and green bell pepper.
- Melt the shortening or oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3 minutes, or until softened and translucent.
- Add the green pepper and celery and sauté for another 3 minutes.
- Stir in the crushed tomatoes and tomato juice until evenly combined.
- Add the sugar, black pepper, and salt.
- If using fresh chilies, crush them between your fingers and add to the mixture. (If using red pepper flakes, add them now). Simmer for 10 minutes, stirring occasionally.
- Rinse the rice under cold water in a fine-mesh sieve until the water runs clear.
- Add the rinsed rice to the skillet and stir to distribute evenly.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid. Add more tomato juice if needed to achieve desired consistency.
- Taste and adjust seasonings (salt, pepper, sugar) as needed. Let cool completely before serving or freezing.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
32g
Fat
2g
Carbs
6g
