Green Tomato Hot Sauce

Photo: flickr user pointnshoot

Ingredients

by Pat Katz

pint Makes 8 to 9 half

3 quarts green tomatoes, cored and finely chopped (24 medium)

1 quart ripe tomatoes, finely chopped (8 medium)

1 medium yellow onion, finely chopped

4 cloves garlic, minced or pressed

1 cup seeded and finely chopped Anaheim (or poblano) chile

2 jalapeno peppers, seeded and finely chopped (see note)

1 cup cider vinegar

1 tablespoon minced fresh cilantro

1 teaspoon salt

Preparation

Wash 9 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Chop tomatoes, onion, garlic and both peppers by hand or using the

"pulse" or "on-off" switch on a food processor. Combine the chopped vegetables with the vinegar, cilantro and salt in a large, heavy pot.

Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 20 to 30 minutes.

Ladle the mixture into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 15 minutes (20 minutes at 1,000 to 6,000 feet; 25 minutes above 6,000 feet).

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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Yield:

8.0 servings

Added:

Tuesday, December 15, 2009 - 2:29pm

Creator:

Anonymous

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