Monday, September 26, 2011

Canning: Green Chile Hot Sauce

I have to admit that I have an addiction to hot sauces.  It doesn't matter what color the sauce is so long as it is spicy and provides that pop of something special!  This Green Hot Sauce is so simple to make that you will wonder why you have been buying the store bought varieties.  I especially love that the spiciness and flavor of the sauce is completely dependent on what type of chile peppers you use.  Poblano peppers provide a fruity mild heat.  Anaheim chiles provide a mild heat.  Jalapeno peppers provide a moderate heat.  Serrano peppers provide a moderate to hot heat. 


Green Chile Hot Sauce
based on Green Hot Sauce
makes 2 cups or 2 half pint jars or 4 - 4 oz. jars 

1/2 lb green chile peppers
1 1/2 cup vinegar
1 tsp kosher salt
1/2 tsp sugar

Remove the stems and seeds from the chile peppers.
Combine the chile peppers, vinegar, salt, and sugar in a medium nonreactive pot.
Bring to a boil.
Boil for 5 minutes.
Cool slightly then puree using a blender.
Return sauce to the pot.
Cook sauce on medium high heat for 5 minutes.
Ladle hot sauce into hot sterilized jars leaving 1/2" headspace.
Wipe the rims of the jars.
Adjust hot sterilized two piece lids.
Process in a water bath for 10 minutes at sea level and adjust the processing time as necessary based on altitude.
Allow hot sauce to mature 2 months prior to using for best flavor.

11 comments:

  1. I also love canning! Your green chili hot sauce looks impressive & is easy to make too, dear Stephanie!

    Greets from Belgium to you!:)

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  2. That sounds delicious. I love to can although I don't do a lot of it.

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  3. The only major canning we do is the mega batch of dill pickles. I love to can though and try to do a lot of small batch canning all year long :)

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    1. I should say that now I can so many different things that I can barely keep up with my need for new jars! Canning is a wonderful thing for people with food allergies!

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  4. are they kept refrigerated or only after opening?

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  5. can you leave the seeds in?

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    1. Yes, you can leave the seeds in. It will definitely spice it up. Keep in mind how many seeds there are though... You don't want all seeds in your chile sauce.

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  6. I don't have a cold cellar, can they be kept in the fridge after canning ?

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  7. I refrigerate after opening. I leave the seeds and ribs in; however, to reduce the heat level you may remove them. I think that you could refrigerate instead of canning and storing on the shelf; however, it might take longer for the flavor to develop. I don't have a cold cellar either. I store my canned goods on a set of shelves in a closet in my house.

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  8. because of the vinegar, do you think adding a bit of shredded carrot for color would be ok?

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    Replies
    1. I would not. These types of recipes can be very persnickety when it comes to pH and being safe.

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