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Red Hot Pepper Sauce


24 long hot peppers
12 ripe tomatoes
4 cup vinegar
1 cup sugar
1 tablespoon pickling salt
2 tablespoon mixed pickling spices

Yield: 8 servings

Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars.

Makes about 8 Pints




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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