Title: Red Hot Pepper Sauce
Categories: Sauces, Vegetables
Yield: 8 servings
24 ea Long Hot Peppers 1 c Sugar
12 ea Ripe Tomatoes 1 tb Pickling Salt
4 c Vinegar 2 tb Mixed Pickling Spices
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
