Hurtin' Hot Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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
• 1/4 cup cider vinegar
• 2 tablespoons sugar

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 place mixture in a blender and blend until smooth, 10-15 seconds.
• 5 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.
• 6 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.