Creole Hot Pepper Sauce Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "creole hot pepper sauce"
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.
