Creole hot pepper sauce

1 batch

Ingredients

Quantity Ingredient
5 quarts Vinegar
5 quarts Hot red peppers; washed
3 pounds Onion; peeled, quartered
3 Whole garlic buds; peeled, chopped
½ cup Sugar
½ cup Salt
2 tablespoons Pepper
1½ tablespoon Lemon juice (optional)

Directions

Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds.

Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer 30 minutes.

Quickly pour into sterilized jars, leaving ⅛-inch headspace. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 minutes. ~Mrs. Floyd Zaunbrecher, Vermilion Parish (Gueydan)

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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