1 gallon cut up tomatoes (16 c. juice)
1 qt. cut up onions, quartered
12 large jalapeños (Remember: this could burn your hands and definitely your eyes, so be careful in handling!)
12-14 cloves of garlic (Remember: a clove is a section of the pod or bulb of garlic)
2 c. white vinegar
1/2 c. sugar
3/8 c. salt
1/2 c. oil (I use olive)
3 T. tobasco sauce (Chris likes the chipotle flavored tobasco.)
Purée tomatoes, onion, jalapeños and garlic in food processor.
In a large stock pot mix together the puréed blend with the rest of the ingredients. Cook on medium for about 1-3 hours (depending on how thick you like your hot sauce…we like ours thick).
Pour into hot pint jars and seal. Makes 11 pints. Tastes very similar to Albert’s Hot Sauce, but better we think! Get some tortilla chips and enjoy!
1 gallon tomatoes (about 22 medium-sized tomatoes.)
1 quart onions (about 8 onions–we are partial to the 1015 onions from Texas A&M)
12 large jalapeños
3 pods/ bulbs garlic
Approximate cost: $13.50 for 11 pints (as of 9/4/09–price of tomatoes went down!)