Louisiana hot pepper sauce #2
Louisiana hot pepper sauce #2 ingredients
- 1⁄2 lb Hot red chili peppers
- 1 c Vinegar, white distilled
- 2 t Salt
- 2 t Cayenne
Cooking Louisiana hot pepper sauce #2
1. Clean and de-seed peppers.
2. Place about 1 cup of chilis into blender.
3. Heat vinegar, salt, cayenne to boiling.
4. Add to blender, blend to a puree, adding remaining peppers.
5. Let steep for 15 minutes - blend again.
6. put into a suitable jar, with lid loose to allow gasses to excape.
7. Let sit for 6 months to one year or longer.
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Canning and Preserving - Jams and Jellies
When boiling jellies and jams, a large glass marble placed in the pan is better than stirring with a spoon to prevent burning.
To determine when the jell point has been reached, put a little mixture on a very cold plate and draw a path through it with a knife ›››