About the Recipe
This is a very good hot sauce, really easy to make too!
8 C (64 ounces) canned, diced tomatoes, undrained
1½ C seeded, chopped Serrano peppers*
4 C distilled white vinegar (5%)
2 Tsp canning salt
2 Tbls whole mixed pickling spices
Chinois, Food Mill
Cheese Cloth / Spice Bag
Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft.
Press mixture through a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes.
Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.
Process ½ Pint Jars for:
10 minutes at 0 – 1,000 feet
15 minutes at 1,001 – 6,000 feet
20 minutes at 6,001 + feet