Easy Hot Sauce for Canning // Scratch-Made with Jeni Gough // Canuary 2023

 

Easy Hot Sauce for Canning

INGREDIENTS

  • 10 oz Dried peppers (I Use New Mexico and chili de arbol)

  • 3 cups filtered water, plus extra for cooking peppers

  • 1 small white onion quarterd and peeled

  • 6 cloves garlic, peeled

  • 2 cups apple cider vinegar

  • 1 tsp smoked paprika

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 1/2 tsp kosher salt

DIRECTIONS

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer
  • Toast dried pepper in hot dry skillet over medium heat for 2 minutes on each side, let cool. Toast onion and garlic the same way.
  • Fill a large pot with water .
  • When peppers are cool enough to handle, Pop the tops of and dump out the seeds. Put the peppers, onions and garlic into the water. Bring to a boil, cover and remove from heat, let sit for 15 minutes, no longer.
  • Remove peppers, onions and garlic from pot discarding water, put into a blender with vinegar and 3 cups of filtered water and seasonings. Blend until smooth.
  • Strain through a fine mesh strainer and but into a pot. Bring to a boil, lower heat and simmer for 10 minutes.
  • Fill warm jars leaving 1-inch headspace., wipe rims and place on lids and rings to fingertip tight. Place directly into simmering pressure canner.
  • Process for 35 minutes.

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