Thursday, September 8, 2016

Hot Hot Hot... Cayenne Pepper Sauce

Cayenne Pepper Sauce
(a reader made this last year and says this is HOT)
Found on NellsOldFashionRecipes

3 pounds hot peppers (cayenne, Anaheim, Hungarian, JalapeƱos)

1/3 cup minced garlic 

4 cups sliced onion 

1/3 cup stemmed, chopped cilantro 

3 cans (28 ounces each) diced tomatoes 

3 cups cider vinegar (5%) 

2½ cups water 

5 pint jars

Sterilize jars and have ready. 

Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. 

Turn heat off, and cool mixture slightly. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) 

Turn off heat. Fill hot sauce into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 

Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals


  1. why is this called a Cayenne Pepper sauce, and you list no cayenne?

    1. I believe the original pepper used in this recipe was cayenne, however it was NOT listed in the parenthesis... my bad! I will change that immediately! Thanks! ~~Granny


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