Sometimes I feel a whole lot like the Grinch, spoiling people's canning. I don't know if that recipe is safe or unsafe. It's the not-knowing that's the problem. It's on the higher-risk end, though, because you have to have acid to counteract the oil and then more acid to raise the pH of the low-acid onion, peppers, celery and garlic. How much I don't know. Also, 10 minutes processing time is great for jams, but it seems awfully short for this. 1994 is the date of the last USDA revision and the NCHFP recipes developed since then, as well as what you see in new editions of the Ball Blue Book or any of the current sources, work from those standards. The USDA is planning a new revision now, but I don't know how soon it will come out or what will change. There's always new research changing what we assumed, like the listeria problem with certain refrigerator pickles. Who could have imagined? The trick is there are a lot of great recipes out there in books like Chesman's and then scattered amongst them are those that are doubtful. I'm not suggesting abandoning the book, just being selective. In "Blue Ribbon Preserves" Linda Amendt suggests canning curds, which are loaded with eggs and butter. When I asked her about it, she said the recipe wasn't tested (I don't know how she arrived at the pressure and time) and that she no longer cans her curds but refrigerates them. That's a really popular book. But there's been no revision or errata sheet and she hasn't said anything on her website. It gets kind of worrisome when you think an author has changed her own practices but hasn't acknowledged that in print. So the odds are that nothing would happen if you ate that sauce the rest of your life. But the potential for problems is definitely there. I'd refrigerate it; I don't see why it couldn't be frozen for long-term storage. It might be worth taking a small amount, if you have the space, and doing a test-container for the freezer, just to see how it holds up. Carol

Sounds like you are looking for what's called a flavored vinegar. Flavored vinegars are made by brining the hot peppers in vinegar in the fridge and over time the vinegar takes on the flavor of the peppers or whatever. It can then be used as a vinegar with pepper flavor or be pureed into a sauce-like consistency. Things like tabasco are fermented sauces made with pepper mash and salt and fermented for months first, then add the vinegar and puree. Dave Here is a link that might be useful: NCHFP - Flavored Vinegars

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

I haven't made this one but it sounds good to me. Here is a link that might be useful: Sweet Chili Sauce