Muse
Lifer
- Jul 11, 2001
- 39,059
- 9,087
- 136
Here's the simple "Hot Sauce" I've been making for many years. I made (guessing) at least 10 quarts this year, mostly canned in pint canning jars.
X pounds of my vine ripened tomatoes, washed and chopped
X/10 pounds store bought organic jalapeno peppers, fairly finely chopped
Some salt (not a lot)
1/2 teaspoon citric acid per quart
Simmer a while
Can in steamed jars
After opening, store in refrigerator. Unless I'm using a lot, I go for the pint jars. It stays OK for a couple weeks refrigerated after opening.
It's sweet and hot.
X pounds of my vine ripened tomatoes, washed and chopped
X/10 pounds store bought organic jalapeno peppers, fairly finely chopped
Some salt (not a lot)
1/2 teaspoon citric acid per quart
Simmer a while
Can in steamed jars
After opening, store in refrigerator. Unless I'm using a lot, I go for the pint jars. It stays OK for a couple weeks refrigerated after opening.
It's sweet and hot.
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