If you are anything like me you need hot sauce on anything and everything! This is a great go-to recipe that is bright and delicious!
Ingredients
- 6 ounces jalapeño peppers
- 6 ounces tomatillos, papers removed
- 6 - 10 garlic cloves
- 1 small onion, roughly chopped
- 2 cups white vinegar
- 2 teaspoons non-iodized salt
- 1⁄4 cup sugar
- 1 teaspoon oil
- 1⁄2 lemon, juiced
Directions
- Wearing gloves, cut stems off peppers
- In a heavy-bottomed saucepan, place peppers, onion, garlic, sugar, and vinegar and boil for 20-25 min until very soft
- Place pepper mixture in a high-powered blender along with the remaining ingredients and blend until very smooth
- Strain the mixture in a fine-mesh strainer to remove fibrous bits and discard or dehydrate to make a yummy pepper powder seasoning
- Pour hot sauce into clean canning jars leaving 1/2 headspace
- Wipe the rims of each jar being sure to remove any debris from the rim
- Place a new canning lid on each jar and screw on the ring, finger tight
- Place in a water bath canner and boil for 20 min if below 1000 ft from sea level
- Let the canner cool for 5 min before removing the jars
- Jars should cool for 24 hours before removing the canning rings
- Hot sauce is good for up to 18 months
Notes
- You can use any hot red pepper for this recipe!
- Canning Supplies I use: