looking for recipe for hot sauce from fresh hot peppers

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  • ;-) OK...here's some thoughts on hot sauce....or you trying to make salsa??? If it's salsa...try not to use vinegar!!! I live in Texas and, would Never use it....it's like....Who wants sour salsa??? I also roast my peppers ...and, the flavor is terrific!!! You can make fresh...no cooking. Or, cooked....and, will last longer in your fridge. I play with it...tasting as I go...and, go from there.
    That's what's cooking is all about....just having fun with it sometimes.
    Enjoy!
    Joanie
  • CHILE SALSA (HOT TOMATO-PEPPER SAUCE)

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    5 lb. tomatoes
    2 lb. chile peppers
    1 lb. onions
    1 cup vinegar (5% acidity)
    3 tsp. salt
    1/2 tsp. pepper

    YIELD: 6 to 8 pints

    PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING
    CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE
    TOUCHING YOUR FACE. Wash tomatoes and dip in boiling water
    for 30 to 60 seconds or until skins split. Dip in cold
    water, slip off skins, and remove cores. Coarsely chop
    tomatoes and combine chopped onions, peppers and remaining
    ingredients in a large saucepan. Heat to boil; and simmer
    10 minutes. Fill hot jars, leaving 1/2-inch headspace.
    Adjust lids and process.

    RECOMMENDED PROCESS TIMES FOR CHILI
    SALSA IN A BOILING-WATER CANNER

    Process Times at Altitudes of
    Style
    of Jar 0- 1001- 6001-
    Pack Size 1000 ft. 6000 ft. 8000 ft.
    Hot Pints 15 min. 20 25