Do you love the kick of hot sauce on your meals? Well, I can’t get enough of it! That’s why I started making my own hot sauce at home. There’s something incredibly satisfying about crafting your own unique blend of flavors, and let me tell you, this homemade hot sauce recipe is a game-changer. It’s the perfect balance of heat and sweetness, and it’s so easy to make. Plus, this recipe is designed for canning, so you can whip up a big batch and enjoy it all year round. This hot sauce is a staple in my kitchen, and once you’ve tasted it, I’m sure it’ll become a favorite in your home too! So, are you ready to turn up the heat? Let’s dive into this homemade hot sauce recipe!
Ingredients
- 1 peck tomatoes
- 3 lb. onions
- 1 c. vinegar
- 2 c. sugar
- 5 to 10 hot peppers to taste
Cooking Method
- Scald and peel tomatoes.
- Cut up or mash with hands.
- Put on to cook.
- While tomatoes cook, peel and grind the onions and hot peppers.
- Add to tomatoes.
- Cook until very thick.
- Cook slowly toward the last, so it doesn’t stick.
- Put in jars and seal.
- I prefer 1/2-pint jars.
Calorie: 50
Total cooking time: 2 hours
Difficulty level: Easy
An Epic Tale of Hot Sauce
Who knew that a simple quest for hot sauce could turn into a saga of tears, laughter, and a whole lot of tomatoes? But that’s exactly what happened one fine Saturday, as I attempted to prepare a batch of homemade hot sauce.
The Beginning: A Peck of Tomatoes
Oh, tomatoes, those rosy orbs of deliciousness. I had a peck of them, fresh from the farmer’s market, and I was ready to transform them into a fiery condiment. Scalding and peeling them was a task in itself. I mean, who knew the little buggers could be so slippery when hot? Note to self, “Kevlar gloves for next tomato peeling escapade.”
The Onion Meltdown
Next on the chopping block were the onions. Three pounds of them, to be exact. Now, I’ve been around the culinary block a few times, but these onions… let’s just say they had a vendetta. They released an onslaught of eye-watering vapors that would make a grown man cry. And cry I did. I bawled like a baby with a skinned knee. But I persevered, grinding those tear-inducing bulbs into submission.
The Heat of Battle: Hot Peppers
Ah, the peppers. The true heroes of any hot sauce. I chose a mix of 5 to 10 hot peppers, according to taste, and bravely went to work. Let me tell you, if onions are tear-jerkers, peppers are fire-breathing dragons. After grinding them, I felt like I’d been on a date with a flame-thrower. But I bravely soldiered on.
The Simmering Pot of Victory
With a pot full of tomatoes, onions, and peppers, I was ready to cook. The vinegar and sugar went in, and the whole lot was left to simmer until very thick. The aroma that filled the house was a tantalizing mix of sweet, acidic, and spicy that made my mouth water. I had to fight the urge to dip a spoon in and taste, for fear of burning my tongue off.
The Final Stretch: Sealing the Deal
As the sauce thickened, it was time to can it. I chose 1/2-pint jars, which are just the perfect size for gifting (or hoarding, whichever you prefer). The sauce went in, and with a satisfying pop, the jars were sealed.
The Aftermath
So there you have it, my epic tale of homemade hot sauce. It was a journey of tears and laughter, of sizzling hot peppers, and of course, a mountain of tomatoes. In the end, I was left with a batch of hot sauce that was fiery, tangy, and unbelievably delicious. Not to mention, an unforgettable story to share.
So next time you’re feeling brave, why not dive into your own culinary quest? Just remember to keep the tissues handy for those pesky onions, and maybe a fire extinguisher for the peppers. Happy cooking!
