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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 16 dried ghost chilies (I use fresh) or 16 habaneros
- 1 bell pepper (red, orange or yellow)
- 2 (28 ounce) cans diced tomatoes with juice
- 1 medium onion
- 4 garlic cloves
- 14 cup cider vinegar
- 2 tablespoons sugar
Method
- Wash 10 half pint canning jars and rings in hot soapy water.
- Rinse and place jars in an oven set at the lowest temperature.
- Place 10 flat lids in a small pot and pour boiling water over them to cover.
- Set aside.
- Wearing gloves, remove stems from peppers.
- Remove seeds and membrane from sweet pepper and chop.
- Peel and chop onion.
- Peel garlic cloves and cut in half.
- Combine all ingredients in a large pot and add enough water to cover.
- Bring to a boil over medium high heat, stirring occasionally.
- Reduce heat and simmer until peppers and onions are soft, 15-20 minutes.
- Place mixture in a blender and blend until smooth, 10-15 seconds.
- Remove jars from oven and fill each with sauce, leaving 1/4 inch headspace.
- Place a flat lid on each jar and tighten down with a ring.
- Process in a hot water canner for 10 minutes.
- Let stand 24 hours then check lids for a seal.
- If unsealed, store in refrigerator.
- Store sealed jars in a cool dark place.
