Yesterday, the auction was a bust so I left and went to a nearby outlet mall. I bought some of my favorite Estee Lauder perfume and some of hubs' favorite Starbuck's K-cups. Then I went home and started on canning some red jalapeno hot sauce. We had a bumper crop of peppers this year from all of the varieties of peppers that were planted, and I'm trying new ways to preserve them. (Later this week I'll post how I made the Christmas pepper jelly.)
The original recipe was for "red hot sauce" and it came from a Ball Canning book. I double it and made sauce a little runnier.....the recipe says to cook it to the consistency of ketchup, which didn't sound appealing too me.
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| Washing the pepper mix from the garden. I removed all of the red jalapenos for this recipe. |
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| I cut off the stem end, split lengthwise, and scrape out seeds/membrane. I then chopped them up in my new Ninja mini chopper |
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| Finished product! It is probably twice as much as I need but, I will have to find more ways to use it. |
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