Creole Hot Pepper Sauceother sauce 5 quart vinegar 5 quart hot red peppers; washed 3 lb onion; peeled, quartered 3 whole garlic buds; peeled, chopped 1/2 cup sugar 1/2 cup salt 2 tablespoon pepper 1 1/2 tablespoon lemon juice (optional) Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds. Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer 30 minutes. Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 minutes. ~Mrs. Floyd Zaunbrecher, Vermilion Parish (Gueydan) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham |
