Easy Hot Sauce for Canning

This hot sauce is easy and delicious, you can can it or keep it in your refrigerator for up to 3 months. This sauce also freezes very well!

Ingredients & Variations

Ingredients: Dried New Mexico Chilis, dried chili de arbol, onion, garlic, garlic powder, onion powder, smoked paprika, water and apple cider vinegar,

Variations: Any combo of dried peppers can be used, Ancho chilis are great for this recipe. Your favorit vinegar can be subbed out for the apple cider vinegar. Use the dried spices and herbs of your choice, some good compliments to this sauce are: cumin and Mexican oregano. Chilpotle peppers can also be added during the blending stage, if desired.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Easy Hot Sauce for Canning

3 from 10 votes

Recipe by Jeni Gough Difficulty: Medium

Prep time

30

minutes

Cooking time

15

minutes

Processing time

35

minutes

Yields

6

half pints

Ingredients

• 10 oz 10 Dried peppers (I Use New Mexico and chili de arbol)

• 3 cups 3 filtered water, plus extra for cooking peppers

• 1 1 small white onion quarterd and peeled

• 6 cloves 6 garlic, peeled

• 2 cups 2 apple cider vinegar

• 1 tsp 1 smoked paprika

• 2 tsp 2 garlic powder

• 2 tsp 2 onion powder

• 1 1/2 tsp 1 1/2 kosher salt

Directions

• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer
• Toast dried pepper in hot dry skillet over medium heat for 2 minutes on each side, let cool. Toast onion and garlic the same way.
• Fill a large pot with water .
• When peppers are cool enough to handle, Pop the tops of and dump out the seeds. Put the peppers, onions and garlic into the water. Bring to a boil, cover and remove from heat, let sit for 15 minutes, no longer.
• Remove peppers, onions and garlic from pot discarding water, put into a blender with vinegar and 3 cups of filtered water and seasonings. Blend until smooth.
• Strain through a fine mesh strainer and but into a pot. Bring to a boil, lower heat and simmer for 10 minutes.

  • 

• Fill warm jars leaving 1-inch headspace., wipe rims and place on lids and rings to fingertip tight. Place directly into simmering pressure canner.
• Process for 35 minutes.

Recipe Video