Hot Tomato-Pepper Sauce

This hot tomato-pepper sauce is great accompaniment for the connoisseur who likes a little kick with their meal. Roasting the chilies is the trick to the deep flavor.

All the mason jar recipes included in the canning recipe resource, including hot tomato pepper sauce are adapted from the USDA Complete Guide to Home Canning.

Adapted from the USDA

5 lbs tomatoes

2 lbs chile peppers

1 lb onions

1 C vinegar

3 tsp salt

1/2 tsp pepper

Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

Oven or broiler method: Place chilies in 400°F oven for 6-8 minutes until skins blister.

Range method: cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil and simmer 20 minutes. Using a wide mouthed funnel, fill jars, leaving 1/2-inch headspace. Adjust lids and process.

Recommended Process Time in a Boiling Water Canner