Categories: Canning & Pickling
Ingredients
- 15 cloves garlic
- 5 jalapeno peppers de-seeded
- 10 drops Tabasco sauce
- 3 bell peppers chopped
- 1 quart onion chopped
- 1 bunch celery chopped
- 14 pounds tomatoes blanched & peeled
- 1 1/2 box brown sugar
- 1 quart apple cider vinegar
- 7 tablespoons chili powder (Gebhardts brand works the best.)
- 1/4 cup canning salt
- 3 sticks cinnamon
Directions
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TIP: To blanch tomatoes: Place whole, ripe tomatoes in cloth bag (old flour sack or old pillow case). Dip into hot boiling water making sure all tomatoes are submerged. Leave in hot water for about 3 minutes. Remove, drain. Skins will now easily slip off.
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JALAPENO PEPPER CHART: 8 = mild; 10-12 = medium; 14=16 = HOT!
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Blend all ingredients (except salt and cinnamon sticks) in blender or food processor until just coarsely chopped.
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Pour into a large soup pot.
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Add cinnamon sticks.
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Simmer 1-2 hours depending upon desired thickness.
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Add salt, remove cinnamon sticks.
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Pour into clean jars, wipe off rims, place lids & rings on jars.
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To seal & preserve sauce you must process in a hot water bath caner for 20 minutes. To do this; bring water to boil in hot water bath caner. Place jars down into boiling water. Be sure water covers tops of jars and is 2 inches above tops. Bring back to a boil and then time for 20 minutes. Remove jars, place on a towel spread out on a table. Cool 24 hours. The tops of the lids will “cave in”. They can be stored for a long time this way. If a jar lid does not cave in then the seal is not a good one and you will need to store in refrigerator and use soon.
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TIP: When canning you should always use canning salt. You should also always use 90-100 grain vinegar unless the recipe says otherwise. In this recipe it calls for apple cider vinegar so that is what you will use.