Red Hot Pepper Sauce
Bubba Durand

Text-Only Version
A zippy, tangy hot sauce, with the taste of fresh red peppers, spiked with garlic

1 quart-size canning jar with ring and new lid
1 lb Hot Red Peppers
(Any variety of fresh, ripe, red hot pepper, or a mix of several)
2 to 3 cups Cider Vinegar
2 teaspoons Salt
4 cloves Garlic

Sterilize the jar and ring. Keep the jar hot until ready to use.
Add the new lid to a small pan of boiling water and keep it hot until ready to use.
Fill a large, deep pot with enough water to cover the jar by 1 inch, and bring it to a boil.

Wash the peppers, and remove the stems. Pour 1-1/2 cup vinegar into a blender. Add salt and garlic. With blender running, add peppers a few at a time until all are added. Process until as smooth as possible. Pour into a sauce pan and add 1/2 cup more vinegar. Bring to a boil, then boil for 5 minutes.

Pour into the hot, sterilized, 1 quart canning jar. Wipe the rim of the jar with a clean, damp cloth (or paper towel). Top with the lid and then the ring. Process in boiling water for 10 minutes. Let the sauce "age" in the jar at least 3 weeks. (The jar may be stored at room temperature as long as it's properly sealed.)

Strain, and add the last 1 cup of vinegar, if desired.
The strained-out pulp can be saved in a jar in the 'fridge and used as a hot chili paste.
Note: If you have a really good blender, there won't be any pulp to strain out.

The Johnson Family Cookbook