- 5 lbs of tomatoes
- 2 lbs of chile peppers (your choice)
- 1 lb of onions
- 1 cup vinegar
- 3 teaspoon salt (sea salt is great)
- 1/2 teaspoon pepper
- Wear plastic gloves or rubber gloves while handling peppers.
- Peel, wash and dry peppers. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following ways. Place chilies in the oven at 400° or broiler for 6-8 minutes until skins are blistered. You can also roast the chilies on a cast iron griddle or pan once roasted remove to plate and cover with a damp towel. This will make them easier to peel.
- Let stand for 2-3 minutes and start peeling and removing seeds; once they are peeled and seeds are removed you can start chopping the peppers
- Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skin splits. Dip in cold water and slip skin off and remove core. Coarsely chop and combine peppers, onions and remaining ingredients in a large saucepan. Heat to boiling and simmer 10 minutes. Fill jars, leaving 1/2 inch at top Adjust lids and process in a boiling-water bath for 15 minutes.
- It’s always best to use pints or smaller jars if you don’t use a lot of hot sauce, once you open the jar keep refrigerated until used.
- Makes 5 pints
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
| Amount Per Serving:|
| Calories|| 24.98 kcal|
| % Daily Value*|
| Total Fat 0.23 g|| 0.4%|
| Saturated Fat 0.03 g|| 0.2%|
| Trans Fat 0.0 g|
| Cholesterol 0.0 mg|| 0|
| Sodium 179.87 mg|| 7.5%|
| Total Carbohydrate 5.29 g|| 1.8%|
| Dietary Fiber 1.22 g|| 4.9%|
| Sugars 3.18 g|
| Protein 1.05 g|
| Vitamin A 3.86 %|| Vitamin C 45.78 %|
| Calcium 1.21 %|| Iron 2.32 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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