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
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.
I had some leftover chicken and decided to give these buffalo chicken patties a try. I like the combination of cream cheese and cheddar with the hot sauce. We make our own wing sauce using Franks Red Hot sauce as the base; this will be best using your favorite wing sauce what ever it may be. Maybe they need some bread crumbs mixed in to hold them together better; but the flavor is great as it is and after they cool the cheese firms a little so they really are much easier to handle.
Cheesy Buffalo Chicken Patties
1 cup leftover chicken – diced or shredded
1/2 cup celery – thinly sliced
2 Tbs green onion – thinly sliced
1/4 cup wing sauce ~ choose your favorite wing hot sauce
2 o.z. cream cheese
1/2 cup shredded cheddar
Mix together all ingredients except the oil and flour.
Form into patties; I made 6. In large skillet heat about 1/4 inch of oil over medium – medium high heat. Dip patties in flour to coat and fry for about 4 – 5 minutes each side. Remove from skillet and drain well on paper towels; allow to cook at least 3 minutes before serving.
I’m taking the easy way out today and posting one of my favorite appetizers. I can’t get enough of these. They are so simple and delicious. Sometimes too spicy even for me but I eat them anyway; love the burn!
Take jalapenos (how ever many you are in the mood for) cut them in half, scoop out the seeds, spread cream cheese inside and sprinkle with paprika. Broil for about 5 minutes 4-6 inches from broiler or grill till outsides are browned and bubbly. The heat depends on the spiciness of your peppers. In the summer when our garden is growing we sometimes use red hot cherry bombs or serrano peppers. Use your favorite mild or hot.