Ingredients for Red Hot Pepper Sauce
- Hot Peppers
- 1 pound ripe tomatoes
- 2 cups white vinegar (or apple cider vinegar for a milder flavor)
- 1/2 cup sugar (or to taste)
- Pickling Salt
- Pickling Spices
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How to Make Red Hot Pepper Sauce
- Wash and roughly chop the bell peppers and tomatoes.
- Remove seeds and membranes from the peppers (optional, depending on desired heat level).
- Combine the chopped peppers and tomatoes in a large kettle or pot.
- Add 2 cups of vinegar. Bring to a boil over medium-high heat, then reduce heat to a simmer.
- Simmer for approximately 15-20 minutes, or until the vegetables are very soft.
- While the vegetables simmer, prepare your spice bag: Place the chili powder, cumin, smoked paprika, cayenne pepper, black pepper (and garlic, if using) in a small cheesecloth bag or a square of muslin fabric. Secure tightly with twine.
- Once the vegetables are tender, carefully add the spice bag to the pot. Stir gently.
- Add sugar and salt to the mixture, stirring to dissolve. Continue to simmer for another 10-15 minutes or until the sauce has reached your desired thickness.
- Remove the spice bag and discard.
- Stir in the remaining vinegar if needed and simmer for a further 5 minutes to allow the flavors to meld.
- Carefully ladle the boiling hot sauce into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, and seal the jars tightly. Process in a boiling water bath for 10 minutes (for proper preservation).
- Allow the jars to cool completely. You should hear a satisfying 'pop' sound as the lids seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
147g
Fat
0g
Carbs
15g
