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Red Hot Sauce ~ Spicy Pickled Sauce perfect for canning Recipe

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This recipe for Red Hot Sauce ~ Spicy Pickled Sauce perfect for canning, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacy Benz


2 quarts tomatoes – chopped
1 1/2 cups chopped hot peppers ~ we use a mix of peppers; Serrano, jalapeno, red cherry bombs ~ any you prefer is fine
1 quart vinegar
1 cup sugar
1 Tbs salt
2 Tbs Pickling Spice ( I make my own .. in notes)

I wash and chop the veggies and immediately ran through the food mill to remove the skins and seeds and mash everything up. It works a little easier if you first cook the tomatoes and peppers in about 1/2 of the vinegar for a few minutes to soften them up as the peppers are a bit tricky to get through the hand crank food mills.
Next place pickling spices in a spice bag and in large sauce pan or stock pot place spice bag, tomato and pepper puree, and remaining ingredients. Simmer for several hours over low heat to combine flavors and thicken. We like ours fairly thick like a good barbecue sauce, but it you prefer it to be thinner more like a hot sauce that is fine too; you’ll be looking to reduce by about 1/2. Stir frequently and keep simmering low to prevent sticking. Remove pickling spice bag once desired thickness is achieved and remove from heat.

If canning you will process in a hot water bath for 15 minutes for half pint jars. Leave 1/4 inch head space in jars and use the 2 piece metal lids and ring bands. Refer to your canner instructions or the Ball Blue Book for details.

Personal Notes:
Personal Notes:
Pickling spice recipe

1/4 tsp yellow mustard seed
4 allspice berries
1/4 cinnamon stick
2 bay leaves ~ crushed
1/4 tsp dill seed
7 cloves
20 black peppercorns
1 star anise
1/4 tsp whole coriander
4 juniper berries
a pinch of mace
1/2 tsp crushed red pepper




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