Sues Aunt Sadies Hot Pepper Sauce Food

SUE'S AUNT SADIE'S HOT PEPPER SAUCE

Steps:

• 1. Wash and trim the stems off the peppers. Do not chop or cut into them.
• 2. Put peppers in a stainless steel pot and cover with an equal amount of vinegar and water. Stir in the sugar.
• 3. Bring to a boil, and boil 20 minutes. Stuff the peppers into a narrow necked bottles.
• 4. Strain the liquid and pour over the peppers.
• 5. Seal and put in the fridge. I bought my bottles at Home Goods store they had a bail and a runner stopper.

HOT PEPPER SAUCE

Steps:

• Combine the chiles, tomatoes, garlic, onion and 1 1/2 teaspoons salt in a blender. Blend on high until smooth. Scrape down the sides and add the olive oil. Blend until very smooth. Add the parsley and basil and blend until small specks of herbs are visible. Stir in the honey if using.
• Transfer to a medium saucepan and cook over medium-low heat until thickened and darkened by a shade or two, 7 to 8 minutes. Let cool completely. Transfer to a glass jar with a lid. Top with a thin layer of olive and the lid. The sauce will keep for several weeks in the refrigerator, as long as it is covered with oil.

PRESERVED HOT PEPPER SAUCE

Steps:

• Fill 1 (14 oz.) glass jar with 1 cup red and green Thai chile peppers (or other peppers of your choice), stemmed, filling to about 1 inch from top of jar.
• Bring 1 cup cider vinegar, 1 teaspoon salt, and 1 teaspoon sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2 to 3 minutes).
• Remove from heat and let stand 5 minutes.
• Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months.
• Note: Chilling for 3 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes.
• Remember to wear rubber gloves when filling the jars with peppers.