Cayenne Pepper Sauce
(a reader made this last year and says this is HOT)
Found on NellsOldFashionRecipes
3 pounds hot peppers (cayenne, Anaheim, Hungarian, Jalapeños)
1/3 cup minced garlic
4 cups sliced onion
1/3 cup stemmed, chopped cilantro
3 cans (28 ounces each) diced tomatoes
3 cups cider vinegar (5%)
2½ cups water
5 pint jars
Sterilize jars and have ready.
Sterilize jars and have ready.
Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour.
Turn heat off, and cool mixture slightly. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.)
Turn off heat. Fill hot sauce into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals
