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Easy Hot Sauce

8 x quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)

Course Sauce
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 8 quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Calories 18 kcal

Ingredients

  • 200 g peppers (hot. chopped, stemmed and seeded. 1 1/2 cups / 7 oz. Measured after prep.)
  • 2 tablespoons pickling spice (whole, mixed)
  • 2 litres tomatoes (canned, diced, undrained. 8 cups / 64 oz)
  • 1 litre white vinegar (5% or higher. 4 cups / 32 oz)
  • 2 teaspoons pickling salt (OR non-clouding, non-bitter salt sub)
Metric - US Customary

Instructions

  1. Wash, stem, seed and coarsely chop the peppers. Add to a large pot (about 6 litres / quarts in size or larger.)
  2. Make a spice bag for the pickling spices and secure them in it. (Tied up in a cheesecloth or other cloth bundle is fine). Add to pot.
  3. Add all the remaining ingredients to the pot.
  4. Bring to a boil, uncovered.
  5. Lower to a steady simmer and let simmer uncovered for around 20 minutes.
  6. Press mixture through a food mill.
  7. Return the liquid to the pot.
  8. Bring back to a boil, and boil (vigorous simmer) uncovered for 15 minutes.
  9. Ladle sauce into heated jars, leaving 1 cm (1/4 inch) headspace.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process jars for 10 minutes; increase time as needed for your altitude.