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Make your own hot sauce at home using tomatoes and jalapenos to tailor the heat to your own tastes. Use it now and keep in the refrigerator or can it and save it for whenever you need it.
We go through a lot of hot sauce in our house. Not as much as my brother does (he eats hot sauce on everything) but we eat it a lot.
We enjoy buffalo chicken, buffalo tofu, and hot sauce on different sandwiches and meats. So we always have an open bottle of hot sauce in the refrigerator and another one in the pantry.
- pickling spice
- white vinegar
To Make the Hot Sauce: In a large saucepan combine tomatoes, vinegar, and peppers. Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently until vegetables are soft, about 15 minutes. Transfer mixture to a food processor and puree until smooth. Return to saucepan and add sugar, salt, and spices. Bring to a boil, stirring frequently, until mixture thickens. Add remaining vinegar and boil gently for 45 minutes or until mixture thickens.
I wanted to try making my own hot sauce but I couldn’t find any recipes that lasted more than a week or two. I knew it would take us longer to use a half pint or pint of it then a few weeks.
I finally looked for a recipe I could can so I could make a large batch, give a jar or two to my brother, and we could enjoy the rest ourselves.
Can I use canned tomatoes?
You can use tomatoes from the store. I recommend you get a decent brand and try to go for the salt free version. Use whole tomatoes if you plan on crushing them yourself or you can use already crushed tomatoes as well.
Can I use different peppers?
You can use any spicy pepper you’d like, just make sure you keep the amount the same. Any changes in amounts in a canning recipe could be disastrous.
How do I keep the jalapeno juice from burning?
I recommend wearing gloves whenever you cut jalapenos or any spicy pepper. Otherwise it’s very hard to get the juices off of your hands and if you touch your face, eyes, or other places it’s going to burn.
Can I add different spices?
You can add up to 1 tablespoon of dried spices to this recipe. Do not add fresh herbs or spices as it could change the consistency of the sauce which won’t work if you are canning it. Dried herbs and spices can be used and will not change the consistency.
The base of the hot sauce is tomatoes and peppers. I used jalapenos because I had some from my garden and we had some from the farmer’s market.
There are a few other ingredients, including sugar and spices, but not much. I was excited to try this recipe but I wasn’t sure it would taste like to hot sauce we are used to eating.
More Canning Recipes:
I made the sauce but was a little concerned with the amount of sugar. Turns out I had a right to be concerned. While I really liked the flavor of the hot sauce and found it to have a good amount of heat behind it, I thought the sugar made it too sweet.
So while the original recipe calls for 1 cup, I brought it down to a half cup the next time and the recipe turned out so much better.
If you’ve tried my Canning Hot Sauce or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 Tablespoons pickling spice
- 8 c. tomatoes, chopped, cored, and peeled
- 4 c. white vinegar
- 1 1/2 c. jalapenos, chopped and seeded
- 1/2 c. sugar
- 1 Tablespoon salt
- Tie the pickling spices in a square of cheesecloth, creating a spice bag. Set aside.
- In a large stainless steel saucepan, combine tomatoes, 2 cups of vinegar, and chili peppers. Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently until vegetables are soft, about 15 minutes.
- Working in batches, transfer mixture to a food processor and puree until smooth.
- Return mixture to saucepan. Add sugar, salt, and spice bag. Bring to a boil, stirring frequently, until mixture begins to thicken. Add remaining vinegar and boil gently, stirring frequently, until mixture thickens, about 45 minutes. Discard spice bag.
- Prepare a boiling water canner, jars, and lids.
- Ladle hot sauce into hot jars, leaving 1/2 inch of headspace. Remove air bubbles, wipe rim, and center lid on jar. Screw band down until finger tip tight.
- Place jars in canner covering with water. Bring to a boil, cover, and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars.
- Cool for 24 hours. Store in a cool place for 1 year.
Recipe from Ball Complete Book of Home Preserving