The fresher the veggies you use, the better this sauce tastes! Arianna likes to use a combination of jalapeño and Hungarian wax peppers to give the sauce some nice heat, but you can use your favorite peppers to create the heat level you desire. She also includes the hot pepper seeds for an extra kick, but you can remove them before making the sauce, if you prefer.
MAKES:10 TO 1 2 PINT JARS
INGREDIENTS:
- 1 peck tomatoes (about 13 1⁄2 pounds)
- 6 cups chopped onions (7 to 8 medium onions)
- 6 medium green bell peppers, seeded and chopped
- 1⁄4 cup ground hot peppers
- 1 3⁄4 cups white vinegar
- 2 cups firmly packed dark brown sugar
- 1⁄4 cup table salt
- 1 1⁄2 teaspoons freshly ground black pepper
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons ground cloves
INSTRUCTIONS:
- PREPARE TOMATOES
- Core and peel the tomatoes, then grind in a food grinder, food processor, or blender.
- COMBINE INGREDIENTS
- In a 12-quart stainless steel stockpot, combine the ground tomatoes, onions, bell peppers, and hot peppers.
- Stir in the vinegar.
- Add the brown sugar, salt, black pepper, allspice, and cloves and stir until well combined.
- SIMMER THE MIXTURE
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and simmer, stirring frequently, until most of the liquid is boiled off, about 2 hours.
- Remove the pot from the heat.
- CAN THE SAUCE
- Ladle the sauce into hot jars, leaving ½-inch headspace.
- Remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp paper towel.
- Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 20 minutes (see p. 34 for instructions).
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year.
