Here is the hot sauce recipe that I use...It is from Rick Bayless and it is fabulous... My husband has it with every meal...He says it not only tastes good, but he believes that it has medicinal qualities and has immensely helped his aches and pains... Habanero Hot Sauce Recipe from Season 5 of Mexico--One Plate at a Time Makes about 2 cups Ingredients 5 cloves garlic, unpeeled ½ cup peeled, roughly chopped carrot (youÂll need 1 medium carrot) ½ cup roughly chopped white onion (youÂll need about half of a small onion) 12 medium (about 5 ounces) orange habanero chiles, stemmed 1 cup apple cider vinegar About 2 teaspoons salt ¼ teaspoon sugar Directions Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. Pour into jars or bottles and store in the refrigerator until youÂre ready to add some dazzle to a dish.

Appreciate the info. Dave - Since I have 3 bottles of the Mango Pineapple, I will leave one fresh, freeze one and experiment with one. Whey you say not nearly enough liquid, are you suggesting anything in particular? Vinegar/Lime Juice? Water? Fruit Juice? Come to think of it, the recipe actually did call for a 15 oz can of pineapple rings in juice. I used 15 oz fresh pineapple with no added juice, so that would explain some it. The OP of the recipe even said his turned out thick using the pineapple rings in juice. If I dump one bottle into a sauce pan and mix additional juice, bring to boil and rebottle, would that present any problems? I'm assuming not since it has only been bottled for 24 hours at this point and I would still plan on using within 30 days.

Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34

JesseC, When you move from refrigerator for a couple of weeks to shelf storage for months, you're taking a major leap with regard to safety. I strongly suggest you bounce your question off the folks over on the Harvest Forum (link below). A number of active members are NCHFP certified. They'll steer you to a safe recipe/method to shelf safe sauce. FWIW, Bill Here is a link that might be useful: Harvest Forum