Cayenne Pepper Sauce

Gather

Ingredients

• 3 pounds hot peppers such as Anaheim, Hungarian, or jalapeño
• 1/3 cup minced garlic
• 4 cups sliced onion
• 1/3 cup chopped cilantro
• 3 cans (28 oz each) diced tomatoes
• 3 cups cider vinegar (5% acidity)
• 2-1/2 cups water

Preserve

Instructions

1. 01

   Prepare hot pint jars and put on gloves. After washing the peppers and onions, trim them and cut both into rings.

2. 02

   Combine all measured ingredients in a 10-quart stockpot. Bring to a boil and boil for 1 hour.

3. 03

   Reduce heat slightly and simmer for 1 additional hour. Turn off heat and cool slightly.

4. 04

   Purée in a blender for about 2 minutes per batch. Return to the stockpot and carefully bring just to a boil while stirring; the thick sauce may spatter.

5. 05

   Fill hot pint jars, leaving 1/2 inch headspace. Remove bubbles, wipe rims, and apply lids and bands.

6. 06

   In a boiling-water canner, process pints for 10 minutes (base time). Cool undisturbed and check seals.
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