Recipe type: Canning
- 8 c. chopped, peeled tomatoes
- 1½ c. chopped, seeded jalapenos (or a combination of other hot peppers)
- 4 c. vinegar, divided
- 1 c. sugar
- 1 tbsp. Kosher salt
- 2 tbsp. pickling spice
- In a stainless steel saucepan, combine tomatoes, peppers and 2 c. vinegar. Cook until soft; puree. Return to saucepan with sugar, salt and pickling spices tied in a cheesecloth bag. Stirring frequently stir until thickened; add remaining vinegar and cook to desired consistency.
- Ladle hot sauce into hot jars to within ½" of top rim. Remove air bubbles. Wipe jar rim removing any stickiness. Put the lid and ring on. Process for 15 minutes.