1 qt. cut up onions, quartered
12 large jalapeños (Remember: this could burn your hands and definitely your eyes, so be careful in handling!)
12-14 cloves of garlic (Remember: a clove is a section of the pod or bulb of garlic)
2 c. white vinegar
1/2 c. sugar
3/8 c. salt
1/2 c. oil (I use olive)
3 T. tobasco sauce (Chris likes the chipotle flavored tobasco.)
Purée tomatoes, onion, jalapeños and garlic in food processor.
In a large stock pot mix together the puréed blend with the rest of the ingredients. Cook on medium for about 1-3 hours (depending on how thick you like your hot sauce...we like ours thick).
Pour into hot pint jars and seal. Makes 11 pints. Tastes very similar to Albert's Hot Sauce, but better we think! Get some tortilla chips and enjoy!
Grocery list:
salt
olive oil
tobasco sauce
1 gallon tomatoes (about 22 medium-sized tomatoes.)
1 quart onions (about 8 onions--we are partial to the 1015 onions from Texas A&M)
12 large jalapeños
3 pods/ bulbs garlic
vinegar
sugar
Approximate cost: $13.50 for 11 pints (as of 9/4/09--price of tomatoes went down!)
5 comments:
Hi! I found your blog from Living Proof's blog....What a great idea for a blog....Thanks! I need all the cooking help I can get! I will be checking this out!
Cute Title!!!
I found you on the LPM site as well. I would like to post your blog to mine if you don't mind. I have struggled with liking cooking. My dad absolutely lives in the kitchen and is always sending me unique things to cook like salmon in a marinade barbecued on a ceder plank. I am working at it and can see what a passion for cooking can do. It is very rewarding. Any way, I think I may just use some of your recipes. :)
People should read this.
why do you say 16 cups of juice after the gallon of cut up tomatoes? Do you put both, a gallon of cut up tomatoes and a gallon of juice? That seems too juicy.
Hi Carol,
Use one gallon of cut up tomatoes, and when you puree them, it should make about 16 cups of tomato juice (or you may also use 16 cups of tomato juice).
God Bless!
Holly
Post a Comment