Post by Arvilla on Sept 9, 2002 14:34:06 GMT -6
This is a family favorite and the good thing is you can adjust it to your personal taste.
Pepper Sauce
1 Gallon Ketchup
1 Quart Vinegar
4 Cups Sugar
3 Tbsp. Worcestershire Sauce
4 Tablespoons Mustard
Add Onions and Peppers. Cook To A Boil. Put in Hot Jars and Seal. I chop my onions and peppers in a blender or food processor. If I use the blender, I chop them with water added and drain well. I use at least 3 lbs of onions (sweet usually) and add my peppers - mixtures of bell, datil (sweet or hot), habañero, halapeno, etc. I add my peppers to the desired thickness (my aunt uses one blender full of onions and one blender of peppers but I like mine thick). If you want the sauce smooth, reblend after cooking, reheat and seal in jars. My mother-in-law once added horse radish to her hot sauce for added zest... So much so it was uneatable for her.
Pepper Sauce
1 Gallon Ketchup
1 Quart Vinegar
4 Cups Sugar
3 Tbsp. Worcestershire Sauce
4 Tablespoons Mustard
Add Onions and Peppers. Cook To A Boil. Put in Hot Jars and Seal. I chop my onions and peppers in a blender or food processor. If I use the blender, I chop them with water added and drain well. I use at least 3 lbs of onions (sweet usually) and add my peppers - mixtures of bell, datil (sweet or hot), habañero, halapeno, etc. I add my peppers to the desired thickness (my aunt uses one blender full of onions and one blender of peppers but I like mine thick). If you want the sauce smooth, reblend after cooking, reheat and seal in jars. My mother-in-law once added horse radish to her hot sauce for added zest... So much so it was uneatable for her.
