Easy Hot Sauce

Gather

Ingredients

• 8 cups (64 ounces) canned, diced tomatoes, undrained
• 1½ cups seeded, chopped Serrano peppers*
• 4 cups distilled white vinegar (5%)
• 2 teaspoons canning salt
• 2 tablespoons whole mixed pickling spices

Preserve

Instructions

1. 01

   Use food-safe gloves while seeding and chopping the Serrano peppers, and do not touch your face.

2. 02

   Tie the mixed pickling spices securely in a spice bag. Combine it with the undrained canned tomatoes, peppers, 5% vinegar, and salt; bring to a boil and then simmer for 20 minutes.

3. 03

   Use a food mill to strain the cooked sauce. Put the strained liquid back in the pot, bring it to a boil, and continue boiling for 15 minutes.

4. 04

   Divide the hot sauce among clean, heated half-pint jars. Set the headspace to 1/4 inch, release trapped air, recheck the level, clean each rim, and fit the lids.

5. 05

   At 0-1,000 ft, process half-pints for 10 minutes in a boiling-water canner. Cool undisturbed for 12-24 hours, then check the seals. Increase the time.
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