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Post Group: Newbie
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- 8 cups diced tomatoes, (don't drain them, save the juice) – Use Roma Tomatoes. No mushy, bruised or rotten ‘maters!
- Serrano Peppers - enough to yield about 1½ cups seeded, chopped (you can also use habanero, jalapeno or even dried hot chili peppers, in the same quantities or a combination of those. I like using serranos and use a couple habaneros for heat. I can’t imagine how HOT it would be if habaneros is ALL you use!). I like flavor in my sauces so experiment with different chiles to get the right amount of flavor AND heat. I recommend using serrano peppers because I know it works well; then throw in one or two habaneros for mas heat!
- 4 cups distilled white vinegar (5% acidity)
- 2 tablespoons whole mixed pickling spices (Typical supermarkets have this stuff next to the pectin and canning jars)
- Cheesecloth (about maybe 6" by 6") or a spice bag
- Optional (but recommended): 1 clove garlic, peeled and finely chopped
We Are Going to Can The Sauce: So, get your canning stuff ready now. I won’t go into “How to Can Foods” here. That is a whole ‘nother discussion. However, when you do can your sauce, the “process time” here in Los Banos is 10 minutes in the boiling water bath.
Chop the Tomatoes: You don’t have to remove the skin or seeds. Straining later will remove this stuff.
Chop the Hot Peppers: Your want to produce 1½ cups of seeded, kinda finely-chopped Serrano peppers. Like I mentioned earlier in the “Ingredients Section,” you can use other similar hot peppers. You may want to use a chopper, food processor or blender. Caution: Wear plastic or rubber gloves when handling, cutting and seeding hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.
Prepare the Pickling Spice Bag: Place whole mixed pickling spices in a spice bag or 6” x 6” cheesecloth and tie the ends firmly.
Bring All Ingredients to a Boil: Mix all ingredients plus spice bag together in a Dutch Oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until the tomatoes are soft.
Run the Mix Through a Food Mill or use Cheesecloth in a Strainer to Strain the Mixture: Press mixture through a food mill or use cheesecloth in a strainer. This purees the mix and separates skins, seeds, stems and other hard bits. You want a thinish consistency like Tabasco so that is what you are after with this step. You want your sauce to be very finely strained.
Heat the Strained Liquid: Return the strained liquid to the stockpot, heat to boiling and then boil for another 15 minutes.
Fill the Jars and Process in a Water Bath Container: You really want to can this sauce because it IMPROVES with age. Keep it 6 months in cool/dry storage before you use it but if you really can’t wait that long, let it sit for at least one week before using. The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last about 1 year, if kept in a cool, dark area.
That’s it!
Edited by JuzDuky : September 24, 2009, 5:44 pm |
