Thankyou, Dave There does seem to be enough vinegar in the recipe. As for the celery, that is what I had written down back then, and it did seem to be a lot. I buy our celery from Costco, that is pre-trimmed and bagged. Of that, I used about 10-12 stalks. I used a total of 10 sweet peppers. Oh yes, I also sprinkled some bottled lemon juice on the peppers and celery- I am guessing about a 1/4 cup total? To cook the sauce down, I used my electric roaster and after it was all processed I wondered if even that had been a safe way to cook it! Having a glass-top stove, I didn't want to push my luck with huge pots going all day long, so used the roaster to do the cooking. In the past couple of weeks since making this, I have learned it is best to follow more recent and approved recipes. This particular one is nostalgic, though, so I just wanted to make sure it's a safe one.

This is my version of a Jalapeno Cafe recipe. We keep a dollar store squeeze bottle of it in the fridge and DH eats it on everything. I increased the vinegar because the original recipe was a bit too close to the pH line for me and the last batch using these proportions was 3.6. We've used all sorts of combinations of hot and sweet peppers. Sometimes it's Muddy Brownish Red Dragon Sauce. I quadruple the recipe to can. * Exported from MasterCook * Green Dragon Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiments Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 jalapenos -- stems removed, coarsely chopped (2 1/2 cups) 1 medium onion -- coarsely chopped 4 cloves garlic -- sliced 1 teaspoon salt 1/2 teaspoon vegetable oil 2 cups water 1 1/4 cups white vinegar -- or more, to taste Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Remove from heat and allow to steep until mixture has cooled. Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using. *Katie's note: To can-- Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Source: "Jalapeno Cafe" - - - - - - - - - - - - - - - - - - - Here is a link that might be useful: Green Dragon Sauce

Thanks, TobyT, I've copied and pasted that. Peaches should be ready here soon. Annie

I took the idea from the fairly simple recipe part way down in this thread. I used habaneros, vinegar, salt, a bit of cumin and a little carrot for color and sweetness. Blended, cooked for a couple minutes and then strained. At the end I blended a scorpion into it and added enough of the solids back to get the right thickness. Was my first time and turned out great. http://forums.gardenweb.com/discussions/4051480/reaper-scorpion-hot-sauce?n=12