This is our adaptation of the Red Hot Sauce from the Ball Blue Book; I make just a few small changes but nothing that will alter the ph so as to keep the acidity in line. The right balance of tomatoes, peppers, and vinegar is important. Charles actually tripled the recipe to make 10 half pint jars. The single recipe indicates it will make 4 half pints but we like it a bit thicker so the quantity will vary by how long you simmer the sauce.
Red Hot Sauce
- 2 quarts tomatoes – chopped
- 1 1/2 cups chopped hot peppers ~ we use a mix of peppers; Serrano, jalapeno, red cherry bombs ~ any you prefer is fine
- 1 quart vinegar
- 1 cup sugar
- 1 Tbs salt
- 2 Tbs Pickling Spice ~ click here for our homemade blend
Charles washed and chopped the veggies and immediately ran through the food mill to remove the skins and seeds and mash everything up. It works a little easier if you first cook the tomatoes and peppers in about 1/2 of the vinegar for a few minutes to soften them up as the peppers are a bit tricky to get through the hand crank food mills.
Next place pickling spices in a spice bag and in large sauce pan or stock pot place spice bag, tomato and pepper puree, and remaining ingredients. Simmer for several hours over low heat to combine flavors and thicken. We like ours fairly thick like a good barbecue sauce, but it you prefer it to be thinner more like a hot sauce that is fine too; you’ll be looking to reduce by about 1/2. Stir frequently and keep simmering low to prevent sticking. Remove pickling spice bag once desired thickness is achieved and remove from heat.
If canning you will process in a hot water bath for 15 minutes for half pint jars. Leave 1/4 inch head space in jars and use the 2 piece metal lids and ring bands. Refer to your canner instructions or the Ball Blue Book for details.
Enjoy ~ Kimberly