EL CUCUY (the boogieman) HOT SAUCE by EDDIE
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Makes 6 to 8 half pints
extra veggin olive oil
PEPPERS NEED TO BE STEMED HALVED AND SEEDED; WARE GLOVES AND EYE PROTECION
distilled white vinegar
1Heat 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.
2Reduce heat to medium, add tomatoes, vinegar, salt, and sugar to taste. Cook stirring occasionally until the tomatoes begin to brake down 5 minutes.
3Carefully transfer the tomato mixture to a food processor, puree until smooth. ( Use caution when pureeing hot ingredients).
4Set 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).
5let hot sauce cool to room temperature 1 1/2 hours.
6When cool, put hot sauce in half pint stearel jars leaving1/4 inch head space. put on rings and lids.
7Process in a boiling water bath for 15 minutes