Creole Hot Pepper Sauce Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
5 quart: Vinegar,
5 quart: Hot red peppers, washed
3 lbs: Onion, peeled, quartered
3: Whole garlic buds, peeled, chopped
1/2 cup: Sugar,
1/2 cup: Salt,
2 tbsp: Pepper,
1 1/2 tbsp: Lemon juice, optional
Directions:
Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch
oven; bring to a boil. Cook over low heat until vegetables are
tender, about 1 hour. Drain vegetables, reserving liquid. Place
vegetables in blender; blend until chopped. Press vegetables through
a rice strainer and discard seeds.
Combine pureed vegetables, reserved vegetable liquid, and remaining
ingredients in a large Dutch oven. Cook until thickened over medium
heat. Let mixture simmer
30 minutes.
Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover
at once with metal lids and screw metal band tight. Process in
boiling water bath for 10 minutes. ~Mrs. Floyd Zaunbrecher, Vermilion
Parish (Gueydan)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Source from luhu.jp
oven; bring to a boil. Cook over low heat until vegetables are
tender, about 1 hour. Drain vegetables, reserving liquid. Place
vegetables in blender; blend until chopped. Press vegetables through
a rice strainer and discard seeds.
Combine pureed vegetables, reserved vegetable liquid, and remaining
ingredients in a large Dutch oven. Cook until thickened over medium
heat. Let mixture simmer
30 minutes.
Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover
at once with metal lids and screw metal band tight. Process in
boiling water bath for 10 minutes. ~Mrs. Floyd Zaunbrecher, Vermilion
Parish (Gueydan)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Source from luhu.jp
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