EL CUCUY (the boogieman) HOT SAUCE by EDDIE

Eddie Jordan

By
@EDWARDCARL

This is my creation I hope that people like this HOT HOT sauce


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Rating:

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Serves:

Makes 6 to 8 half pints

Prep:

20 Min

Method:

Canning/Preserving

Ingredients

2 Tbsp
extra veggin olive oil
1 c
diced onion
2
anaheim peppers
2
habanero peppers
2
trinidad peppers

PEPPERS NEED TO BE STEMED HALVED AND SEEDED; WARE GLOVES AND EYE PROTECION

4 clove
garlic
2 lb
tomatoes diced
1 c
distilled white vinegar
2 tsp
salt
1 - 2 tsp
sugar

Directions Step-By-Step

1
Heat oil in a large saucepan over medium high heat add onions, anaheim, habanero, and trinidad peppers, add garlic and cook stirring until onions is soft and beginning to brown.
2
Reduce heat to medium, add tomatoes, vinegar, salt, and sugar to taste. Cook stirring occasionally until the tomatoes begin to brake down 5 minutes.
3
Carefully transfer the tomato mixture to a food processor, puree until smooth. ( Use caution when pureeing hot ingredients).
4
Set a fine mesh sieve over medium bowl. Pour the pureed mixture through the sieve, pushing on the solids with a wooden spoon to extract the liquid ( discard the solids).
5
let hot sauce cool to room temperature 1 1/2 hours.
6
When cool, put hot sauce in half pint stearel jars leaving1/4 inch head space. put on rings and lids.
7
Process in a boiling water bath for 15 minutes

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tags: Quick & Easy, Healthy, Heirloom