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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Proceed with caution, this sauce is dangerous! I had always made this with habaneros, then I used some bhut jolokia (ghost chilie) that I grew. OMG! HOT! HOT! HOT!, but oh so good! Ingredients:
16 dried ghost chilies (i use fresh) or 16 habaneros |
1 bell pepper (red, orange or yellow) |
2 (28 ounce) cans diced tomatoes with juice |
1 medium onion |
4 garlic cloves |
1/4 cup cider vinegar |
2 tablespoons sugar |
Directions:
1. Wash 10 half pint canning jars and rings in hot soapy water. Rinse and place jars in an oven set at the lowest temperature. Place 10 flat lids in a small pot and pour boiling water over them to cover. Set aside.
2. Wearing gloves, remove stems from peppers. Remove seeds and membrane from sweet pepper and chop. Peel and chop onion. Peel garlic cloves and cut in half.
3. Combine all ingredients in a large pot and add enough water to cover. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and simmer until peppers and onions are soft, 15-20 minutes.
4. Place mixture in a blender and blend until smooth, 10-15 seconds.
5. Remove jars from oven and fill each with sauce, leaving 1/4 inch headspace. Place a flat lid on each jar and tighten down with a ring.
6. Process in a hot water canner for 10 minutes. Let stand 24 hours then check lids for a seal. If unsealed, store in refrigerator. Store sealed jars in a cool dark place.
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