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Multi-Pepper Hot Sauce

August 22, 2010

Bottled Hot Sauce

My boss and her partner (they of mushroom-hunting notoriety) recently invited me over to help turn their garden’s bumper crop of tomatoes and hot peppers into a tangy hot sauce.  I was a little skeptical of using tomatoes as a hot-sauce base at first, but also intrigued by P.’s flavorful twist on the basic hot sauce.  He proposed using a mix of hot peppers with different heat quotients and flavors (along with a few sweet peppers as well) to give the sauce more depth and complexity.  I contributed a few of my Super Chiles to their mix of home-grown habaneros, cherry bombs, tabascos, and sweet Italian reds.

Ox heart, Amish paste, and roma tomatoes.

We also mixed up the tomato base with a blend of ox heart, roma, and Amish paste tomatoes.  The result is a versatile hot sauce that offers complexity and interest along with zingy heat.  It’s delicious as a condiment on burgers, and I can also envision it as a Bloody Mary add-in, a marinade for grilled shrimp, or part of the base for a rich chili or a summery gazpacho.

Sweet Italian reds, habaneros, cherry bombs, tabascos, and super chiles.

Multi-Pepper Hot Sauce

2 quarts cored, seeded, peeled assorted tomatoes

1 cup chopped, seeded assorted hot peppers

1/2 cup chopped, seeded sweet red peppers

1 Tbsp salt

2 Tbsp pickling spices

4 cups white vinegar, divided

1/4 to 1/2 cup sugar (to taste — more sugar cuts the heat)

Blanch the tomatoes in boiling water.  Let them cool enough to handle; then peel, core, seed, and chop them.  Combine the tomatoes in a large pot with the chopped, seeded peppers and 2 cups of the vinegar.

Cook over medium-high heat until the peppers are soft.  Puree the mixture in a blender or food processor and return to the pot.  Add the salt, sugar, and remaining vinegar.  Fashion a spice bag out of a small piece of muslin or cheesecloth to hold the pickling spices (for easy extraction later) and simmer the spices in the sauce until the mixture is reduced to the desired consistency, stirring frequently.  Bottle and store in the refrigerator for up to two weeks, and/or use your favorite canning method for longer storage.

2 Comments
  1. August 25, 2010 6:11 pm

    See the Comments section of the post “Nothing Says Thank You Like Chocolate” (here: http://midwesternexposure.wordpress.com/2010/08/25/nothing-says-thank-you-like-chocolate/#comment-107) for an awesome Bloody Mary recipe using this hot sauce!

  2. Jaclyn permalink
    August 25, 2011 7:47 pm

    If one were to can this sauce, what would you recommend: what size jars? And how long processing time?
    Thanks!

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