Hot Tomato Pepper Sauce Recipe ?

14 years ago

I figured Linda Lou might be able to help me with this one since this is what she does. :)

Years ago one of our friends brought us a pint of tomato hot pepper sauce from a roadside fruit stand there in North Carolina. I flipped out over it and have wanted a recipe for it for all these years. I found one online last night I think! :) I think I found this recipe on this site. http://www.pickyourown.org//allaboutcanning.htm#sauceschutney

Wondering if this one would be safe? And also wondering if I could use banana peppers, say 4-5 cups of those to maybe 1-2 cups of the hot peppers? Because this 6 cups seems like it would be mega hot. I want it warm but not to where it burns my lips trying to eat it. I can also add the lemon juice if I need to, that would be fine. Just didn't want a real strong vinegar taste to it. Also I would like to add garlic cloves if I could because I love garlic!! :)

Hmmm here it is again at this link. This is the first time I have ever seen this link before so I know I didn't get it here. http://www.extension.umn.edu/foodsafety/components/handouts/canningsalsa.pdf

Chile Salsa Hot Tomato-Pepper Sauce

Yield: 6 to 8 pints

10 cups peeled, cored, chopped tomatoes

6 cups seeded, chopped chili peppers* (wear gloves)

4 cups chopped onions

1 cup vinegar

3 teaspoons salt

Â½ teaspoon pepper

Combine ingredients in a large saucepan.

Heat to a boil and simmer 10 minutes.

Ladle hot into pint jars, leaving 1/2-inch headspace.

Adjust lids and process in a boiling water canner:

15 minutes at 0-1,000 feet altitude.

*Use mixture of mild and hot peppers.

IMPORTANT:

The only changes you can safely make in this salsa recipe

is to substitute bottled lemon juice for vinegar and to

change the amount of spices and herbs. Do

not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.

Sort by:Oldest

Comments (11)

Linda_Lou
14 years ago
The recipe from the extension is safe. You can change the variety of the pepper to be any kind you want, just use the same total amount. The only garlic you could safely add would be dried garlic. Dried doesn't affect the safety like fresh does. It is due to something called "water activity".
You can use the vinegar in this recipe since it has been tested for those specific amounts of vegetables. If you use bottled lemon juice it is fine, too, and the bottled lemon juice will make it taste less tart than the vinegar will. Either one will work fine in this recipe.
You can sub bottled lemon juice for vinegar, but never use vinegar if bottled lemon juice is called for.
ksrogers
14 years ago
Vinegar of the cider type is also going to offer a more mellow taste. Also, bottled lime juice could be used.
Related Discussions
Hot Pepper Sauce
Q
Comments (5)
Thats weird none of the symbols were there when I cut and pasted it but I'll try it again. Maybe it was becuase I copied it from my MS Office program here it is from the web link. 1 Cut off the pepper stems and cut the peppers into thin slices. 2 Combine all of the ingredients in a large heavy pot and bring to a boil. Boil for one hour. 3 Reduce heat and simmer the sauce for one hour. Remove from heat and allow to cool. 4 Pour the cooled mixture into a blender and process until smooth. 5 Return the mixture to the pan and bring to a boil while stirring. After it comes to a boil, remove from the stove. 6 Pour the finished sauce into a clean glass jar after it cools and store in the refrigerator.
...See More
Hot Sauce Recipe. Safe?
Q
Comments (2)
It tastes great. I have already made two batches in BWB. I opened a jar a few days ago that was processed on August 2nd and I have been eating from that jar. So apparently that jar is still good since I haven't suffered any ill effects. I extrapolated the vinegar and processing times from other similar recipes. The other recipes were calling for 3 oz / pt. of vinegar so I upped it to 4. The rest of any peppers that come in this year will be sliced and pickled. My pressure canner should be here in a few weeks. This sauce is what prompted my decision to invest in a pressure canner. I would feel more comfortable doing this sauce with pressure.
...See More
RECIPE: chili sauce for hot dogs....need recipe
Q
Comments (2)
i like this one: "This super-easy Coney-style meat sauce is just what you need to add that extra little something to a hot dog or some ordinary fries. You don't even have to fry the meat, just put all the ingredients together and simmer." INGREDIENTS: 1 pound lean ground beef 1 cup water 1 (8 ounce) can tomato sauce 1 (1.25 ounce) package chili seasoning mix 1 tablespoon prepared yellow mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder DIRECTIONS: 1. Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes. 2. Remove lid and simmer sauce until thickened, about 20 more minutes. Here is a link that might be useful: Chili Style Coney Sauce
...See More
RECIPE: Recipe for frozen tomato sauce
Q
Comments (5)
I prepare many things and divide it into single-serving amounts and freeze them for easy use, much like your Trader Joe's pasta meal you'd like to make yourself. Homemade, or you can also freeze commercial sauses, like meaty spaghetti sauce or marinara sauce is frozen in 1/2-cup or 1-cup amounts in small plastic containers. Those are quick-frozen then popped out of the containers, stacked and vacuum-sealed in a FoodSaver bag. I can take out one (or more), seal the bag up again, and use it for all kinds of things depending on the pasta of choice - fresh cooked/dried and cooked/or leftover pasta - or meat used. I make hamburger stroganoff mixture (no noodles) and freeze it in 1/2-cup amounts and vacuum-seal them. When I want stroganoff, I'll cook up the pasta-of-choice (it doesn't necessarily have to be noodles, it's great mixed into multi-grain or spelt penne pasta as well), and top it with the reheated stroganoff mixture. I might also saute some fresh mushrooms and add to the stroganoff mixture, if there's some in the refrigerator. "Taco" meat in 1/2-cup amounts quickly becomes a base for tacos, sanchos, quesadillas, taco salad, or a topper for baked potatoes or a "taco" pizza. Taco meat can be made from cooked hamburger, or leftover roast beef, pork or chicken spiced up a bit. Shredded leftover roast beef is also packaged in small snack bags and frozen. One portion of shredded beef + bbq sauce and you have a quick bbq beef sandwich even my non-cooking hubby can manage to make himself for lunch. The multi-grain sandwich buns are also homemade and individually wrapped and waiting in the freezer. A variety of cooked meat frozen in single portions and you'll have chicken to add to a salad, or beef or pork to add to a quick stir-fry of veggies that are begging to be used in the refrigerator or out of the garden, browned loose hamburger or sausage and you have a meat topping for a homemade pizza. Nearly every kind of meat I have frozen I have used as a topping for a homemade pizza, mixed into rice, added to a salad, or tossed on or wrapped in a tortilla (LOL). I also keep small amounts of cooked beans (black beans, kidney beans, cannellini, etc.), rice (brown rice and spiced rice), and cooked wheat in the freezer to use as quick-to-fix add-ins for lots of dishes and salads. -Grainlady
...See More
gardnpondr
Original Author
14 years ago
Thank you two! Can you use dried chili peppers in canning recipes like this? If so how do you do that? Do you soak them in water or what? I have some apple cider. Will it be OK to use both the lemon juice AND the apple cider vinegar? Or do I need to just use one of them?
ksrogers
14 years ago
I would use either lemon or cider vinegar. The two in combination might not be to your taste preference. Dried need no rehydration as they simply soak up the liquids in the mixture. If you do add a lot of dried, you may want to increase the liquid (vinegar) a little. The dried ones can make a mixture a bit more dense and thick if they only get rehydrated by the liquids set in the recipe. I like ancho peppers, as they are mildly hot and have a rich deep red color and flavor.
readinglady
14 years ago
If you want to hydrate before using to avoid affecting the thickness of the recipe, then hydrate in vinegar. Don't hydrate in water. The reason dried veggies are safe to add is that the water has been evaporated out. You don't want to put it back in.

Carol
gardnpondr
Original Author
14 years ago
OK thank you all!
gardnpondr
Original Author
14 years ago
Well I made the recipe and it needs something and I can't put my finger on it. I used apple cider vinegar in it. I can add some tabisco sp? to it when I open it and put in the fridge and it will be OK then I think.
digdirt2
14 years ago
Keep in mind that it will get stronger, more intense, in taste as it ages in storage. Test again before you add the tabasco. ;)

Dave
valereee
14 years ago
Gardnpondr, what do you use the sauce for?
gardnpondr
Original Author
14 years ago
OK thanx Dave! I'll try it before I add the tabasco. lol

Just eat it just like you would Tabasco. We make a little dip when eating fried fish out of mayo, catsup and hot sauce to dip our fish in. You can eat it with pizza, spaghetti, peas or any veggies. I like hot sauce with fried chicken as well. OR with boiled meat, beef or pork OR chicken. You can eat it with Mexican dishes as well.
jillzee
14 years ago
This may be a stupid question, but it is safe to cut the recipe in half (the proportions would remain the same), correct? I'd process it for the same length of time though.

Thanks :)
Jill

Hot Tomato Pepper Sauce Recipe ?

Comments (11)

Linda_Lou

ksrogers

Related Discussions

gardnpondr
Original Author

ksrogers

readinglady

gardnpondr
Original Author

gardnpondr
Original Author

digdirt2

valereee

gardnpondr
Original Author

jillzee

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Hot Tomato Pepper Sauce Recipe ?

Comments (11)

Linda_Lou

ksrogers

Related Discussions

gardnpondrOriginal Author

ksrogers

readinglady

gardnpondrOriginal Author

gardnpondrOriginal Author

digdirt2

valereee

gardnpondrOriginal Author

jillzee

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

gardnpondr
Original Author

gardnpondr
Original Author

gardnpondr
Original Author

gardnpondr
Original Author