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Cincinnati,OH

This is my basic recipe for edible hot sauce

Ron’s Red (2007 version)

Yields:

48 ounces medium hot sauce

Ingredients:

1 quart diced Cherry tomatoes
1 gallon bag full mixed hot peppers
( Red Jalapeno, Cayenne, Red Serrano and other red medium hot peppers )
3 cloves garlic
2 ounces chopped Vidalia onion
½ teaspoon smoked paprika
3 1/2 Tablespoons canning salt
6 ounces red wine vinegar
5 ounces white vinegar
5 ounces cider vinegar

Directions:

Do not add vinegar until all cooking is finished!
As the peppers become ripe, stem, cut in half, and freeze the peppers until you have completely filled a gallon freezer bag.
Dice tomatoes, onion and garlic.
Add peppers, tomatoes, garlic, onion and smoked paprika into a pot.
Add just enough water to cover peppers.
Slow Boil for 2 hours.
Process the cooked mixture through a hand crank food mill. (Use the fine screen)
* Using a food mill leaves the pepper skins behind resulting in a smoother sauce*
Boil 1 more hour to boil off most of the water.
Keep reducing heat as sauce becomes thicker.
Cook until a thick consistency is reached. (About 32 ounces)
(Be careful not to scorch)
Add salt and vinegar last
Store in freezer or process and can

6/28/2008 11:49:13 AM

Long Island,New York

do you de-seed/de-skin the cherry tomatoes?

6/28/2008 1:19:45 PM

Cincinnati,OH

No, I just cut the tops off of them.
After cooking the screen in the mill catches all of the seeds and skin. I leave the seeds in the peppers as well.
You might want to deseed habaneros unless you like it really hot.

6/28/2008 4:03:39 PM