I had to put some of that red hot sauce Charles made to work with some stir fry. Some left over chicken and the veggies from the farmers market made it easy to throw together. I like to just throw together recipes with what I have on hand so adjust as desired if you have different veggies or sauces. Many times I use pineapple with the red hot sauce for a sweet and spicy effect today I just went for spicy.
Cut veggies to desired size. I like a combination of shapes and sizes some slices and some chunks. Heat oil in large skillet or wok; add celery, onion, and mushrooms. Saute for about 5 minutes over medium heat. Once nearly tender add zucchini and squash continue cooking for about 3 minutes. Add cooked chicken, soy, ginger and red hot sauce. Cook until heated through and veggies are desired tenderness about 2 more minutes. Serve with rice and additional soy and red hot sauce if desired.
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.