Creole Hot Pepper Sauce

5 qt Vinegar
5 qt Hot red peppers; washed
3 lb Onion; peeled, quartered
3 Whole garlic buds; peeled, chopped
1/2 c Sugar
1/2 c Salt
2 tb Pepper
1 1/2 tb Lemon juice (optional)

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

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.

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.

Creole Hot Pepper Sauce printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.