Anyu'S Hot Sauce
- 20 large tomatoes
- 6 medium yellow or white onions
- 12 hot red peppers (Hungarian hots)
- 5 1/2 cups granulated sugar
- 4 cups white vinegar
- 3 tablespoons salt
- Peel tomatoes (dip into hot water to loosen skins if needed) and cut into chunks, placing into a heavy-bottomed dutch oven or stock pot. Chop onions and add to tomatoes.
- Chop peppers, wearing rubber gloves to protect your hands. Add peppers, and their seeds, to the tomato mixture. Stir in the sugar, vinegar, and salt.
- Place the pot over medium heat and bring to a boil, stirring, then turn down to low, to just a bare simmer. Cook, stirring occasionally to prevent sticking or burning, until the mixture thickens to a jam-like consistency. This will take a few hours.
- In the meantime, wash and sterilize your pint canning jars. When the hot sauce is thick to your liking, pour it hot into the jars, wipe the rims of the jars clean, then top with lids and rings. Put in a draft free place to cool and seal (Anyu would use a cold oven and place jars on the racks). Conversely, the hot sauce can be spooned into 2-cup freezer containers, and once cooled, can be frozen for storage. Opened (or thawed) hot sauce will keep in the fridge for several weeks.
- Please share your creative applications with me!
tomatoes, onions, hot red peppers, sugar, white vinegar, salt
Taken from food52.com/recipes/78175-anyu-s-hot-sauce (may not work)