Marg's hot sauce

 

To make great sauce you must have good tomatoes.  Not those artificial, funny coloured, dry, shrivalled excuses for tomatoes that you often see in supermarkets.  Home grown are obviously the best and that's why Kate's Mum makes the best hot sauce.

  • Puree tomatoes, onions, capsicum (red and green) and chillies

  • The secret ingredients are:  ground cayenne pepper, worcestershire sauce, chilli powder, canning salt, sugar, granulated garlic, corn starch, ground dry mustard, vinegar and a bottle of tomato sauce.

  • Use for your spaghetti sauce, BBQ sauce etc.

Hot Sauce

  • 15 quarts blended tomatoes..

  • 6 or so lg stalks of celery blended...

  • 1 and 1/4 quart blended onions...

  • 7 large green bell peppers, blended...., if you have hot peppers she put in 8 small[1-2 inch] or to taste.

  • If you  don't want to risk it being too  spicy hot you can just stick with 1 cup of cayenne pepper.

  • 3 cups chili powder..

  • 3 tablespoons dry mustard...

  • 8 tablespoons garlic powder or equivalent ground garlic form the refrigerator section or if you have fresh and you want to blend that equivalent,

  • Blend all the veggies together

  • then add the wet ingredients like a 16 oz jar of reg yellow mustard,

  • 24 oz cheap ketchup x 2 bottles =48 oz. 

  • 8 cups vinegar...

  • 8 cups worcestershire sauce ...

  • 12 cups of sugar.

  • The garlic powder is hard to blend in so if your using that and not the fresh garllic I'd suggest blending the dry ingredients together then mixing it all...with the sugar and such she makes me stick my hands in and stir it all together to make sure you dont have clumps{you get clumps even when mixing with a wisk}. Cook at a good rolling boil for  a good 1/2 hr at least.

  • Add of corn starch mixed in water, (approx 2 cups corn starch,1& 1/2 cup water for the above amount).

  • You want to go for a gravy like thickness but not too thick as you'll cook this all for about 5 more minutes after the cornstarch and water is in the pot....stirring  almost all the time like you do gravy

  • In another pan you have boiling water going to sterilize your jars and lids.Fill the hot jars with the sauce that you turned down a bit while your filling your jars. Put your sterilized lids and rings on and wait to here them start popping as they seal. If later in the day you look at the jars the lids should be bubbled up a bit denoting that they have sealed . Best after they have set for a few weeks before you start handing them out to friends, but if you have a little left over that wont fill a jar you can eat right away.

Best of luck