Home Canning and Preserving (Skyhorse, 2014), by Janet Cooper, is a recipe book and how-to for preserving fruits, veggies, and meat at home. Cooper has been canning and preserving since a young age, learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for hot sauce.
Commercially made hot sauces are best left to the companies that have made them for years but it is possible to make a very good sauce of your own at home. The amount of heat you prefer in your sauce is easily controlled and the use of your sauce is open to your imagination.
- 8 oz. can tomato sauce
- 3 habanero peppers, roughly chopped 1 Serrano pepper, chopped
- small yellow onion, chopped 1 or 2 cloves garlic, chopped
- tablespoon cider vinegar 1 teaspoon sugar
- 1/4 teaspoon leaf thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon leaf cilantro
- 1/4 teaspoon black pepper corns, rounded, or 1/4 to 1/2 teaspoon freshly ground black pepper
- Combine all ingredients in a blender or food processor. Process until pureed and transfer to a small lidded saucepan. Put over low heat. A diffuser is best for this sauce. Simmer at a low bubble for 30 minutes, keeping the lid ajar. This sauce will spit if a lid is not used, but you want steam to escape.
- When the sauce is thick enough for your use, cool and transfer to a glass jar for refrigerator storage. It may also be sealed in sterile jars or frozen for future use.
The number and type of peppers you use will determine the heat for your finished sauce. This number of peppers will give an extremely hot sauce, so you may wish start with fewer since habanero peppers are one of the hottest peppers that are easily available unless you grow your own.
Remember to use care when working with hot peppers. Protect your hands with gloves when cutting them. Always avoid breathing over any container they are cooking in, and if you use a garbage disposal for the trimmings, use it with cold water and do not get your head above while it is running. It is always a good idea to be prepared for nose blowing at any time and keep your hands from touching your face. Hot pepper in the eyes is not pleasant.
*Note: The sauce will give a boost to soups, stews, salad dressings, and anywhere you want some heat, but add it in small amounts and taste as you go. When hot, it will taste hotter than when chilled, so use care.
More from Home Canning and Preserving:
Excerpt published from Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, and More by Janet Cooper with permission from Skyhorse Publishing.