| creole Hot Pepper Sauce 5 Quarts Vinegar
5 Quarts Hot Red Peppers, Washed
3 Pounds Onion, Peeled, Quartered
3 Whole Garlic Buds, Peeled, Chopped
1/2 Cup Granulated Sugar
1/2 Cup Salt
2 Tablespoons Pepper
1 1/2 Tablespoons Lemon Juice (optional) 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 Head Space. Cover At Once With Metal Lids And Screw Metal Band Tight. Process In Boiling Water Bath For 10 Minutes. |
