Homemade Hot Sauce
Makes five 8 oz jars
Ingredients:
½# Hot peppers, stemmed & roughly chopped
¾# Sweet peppers, stemmed, seeded & roughly chopped
½# Tomatoes, stemmed & roughly chopped
¼# Onion, peeled & roughly chopped
6 Cloves garlic
1 ½ tsp Black pepper
1 ½ tsp Allspice
1 ½ tsp Cumin
1 Tbs Juniper berries
½ tsp Cinnamon
1 ½ tsp Salt
1 Tbs Sugar
2 C Apple cider vinegar
Instructions:
Combine the vegetables, spices and salt in a pan. Cook over medium heat, covered, until the vegetables are soft.
In a blender, combine vegetable/spice mixture with vinegar and blend until smooth.
Pass through a sieve to remove seeds and skin bits. Set aside while preparing water bath.
Fill a large pot with enough water to cover the top of the 8 oz jars by an inch. Bring the water to a rolling boil.
While waiting for the water to boil, heat the jars and lids in a 250°F oven for about 5 minutes to sterilize.
Using potholders, carefully remove the jars from the oven and place on a counter. Spoon the pepper sauce into each jar, leaving about 1/2” space from the top of the jar.
Tighten the lids on the jars and, using canning tongs, carefully lower each jar into the boiling water. Boil for 15 minutes, then turn off the heat and let the jars sit in the hot water for 10 minutes before removing to the counter to cool. Store in your pantry or cabinet. Refrigerate after opening.
*If you don’t want to can the sauce, you can store jars in the refrigerator or freezer.