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Easy Hot Sauce
8 x quarter-litre jars (half-pint / 250 ml / 8 oz / 1 cup)
Course
Condiments
Cuisine
American
Keyword
Hot Sauce
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
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 ½ 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
Wash, stem, seed and coarsely chop the peppers. Add to a large pot (about 6 litres / quarts in size or larger.)
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.
Add all the remaining ingredients to the pot.
Bring to a boil, uncovered.
Lower to a steady simmer and let simmer uncovered for around 20 minutes.
Press mixture through a food mill.
Return the liquid to the pot.
Bring back to a boil, and boil (vigorous simmer) uncovered for 15 minutes.
Ladle sauce into heated jars, leaving 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Nutrition
Serving:
1
g
|
Calories:
18
kcal
|
Carbohydrates:
3.4
g
|
Protein:
0.8
g
|
Fat:
0.1
g
|
Sodium:
5
mg
|
Fiber:
1.1
g
|
Sugar:
0.8
g