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