CAYENNE PEPPER SAUCE
By ngrandgeorge
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Ingredients
- 3 lbs hot pepper
- 1/3 cup minced garlic
- 4 cups sliced onion
- 1/3 cup stemmed, chopped cilantro
- 3 cans (28 oz each) diced tomatoes
- 3 cups cider vinegar
- 2-1/2 cups water
Details
Preparation
Step 1
Wash, trim and slice peppers and onions into rings. In a 10 qt Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. Turn heat off and cool mixture slightly. Puree vegetables in a blender about 2 minutes per blender batch. Return mixture to stockpot and bring carefully and slowly just to a boil. Turn heat off. Fill hot sauce into hot pint jars. Seal jars and process in hot water bath for 10 minutes.
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