Ingredients:
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.)
Cooking Instructions
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.
Get some tortilla chips and enjoy!
Tastes very similar to Albert’s Hot Sauce, but better we think!
Notes
Grocery List:
- salt
- olive oil
- tobasco sauce
- 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
- vinegar
- sugar
Suggested Meal Ideas :
- Tacos
- Burritos
- Fajitas
- Taco Salad
[…] This is a staple in our home in fall and winter. We especially love to use homemade salsa (Mark’s from HEB is a favorite) or this hot sauce recipe from my Chris’ Mom. […]