Cayenne Pepper Sauce

I was given a big box of peppers 

So I decided to make pepper sauce.  This is HOT.  I can't wait to try it in some chili. 

Here's how to make it:

You will need:

• 3 pounds hot peppers (for example, Cayenne, Anaheim, Hungarian, Jalapeños)
• 1/3 cup minced garlic
• 4 cups sliced onion (about 2 medium as bought)
• 1/3 cup stemmed, chopped cilantro
• 3 cans (28 ounces each) diced tomatoes
• 3 cups cider vinegar (5%)
• 2½ cups water

Yields approximately 5 pints.  

* Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Wash and rinse pint or half pints canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor.  I just put mine in the food processor and chopped them up.

Mix all ingredients in a large stainless steel pot.

Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. Turn heat off, and cool mixture slightly.

Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) Turn off heat.

Fill hot sauce into hot, clean jars, leaving ½-inch head space. Remove air bubbles and adjust head space if needed.

 Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal.  

Put on lids and rings and tighten down finger tight.  Process in a boiling water bath according to chart.

Recommended process time for Cayenne Pepper Sauce in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	10 min	15	20

Label and Store in a cool, dark place