Creole Hot Pepper Sauce

2013-01-06
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Ingredients

  • 5 quarts vinegar
  • 5 quarts hot red peppers, washed
  • 3 pounds onion, peeled, quartered
  • 3 whole garlic buds, peeled, chopped
  • 1/2 cup granulated sugar
  • 1/2 cup salt
  • 2 tablespoons pepper
  • 1 1/2 tablespoons lemon juice (optional)

Method

Step 1

Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour.

Step 2

Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds.

Step 3

Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer 30 minutes.

Step 4

Quickly pour into sterilized jars, leaving 1/8-inch head space. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 minutes.

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