- 12 pounds tomatoes ripe, peeled, seeded & chopped
- 6 whole red bell peppers coarsely chopped
- 6 whole onions large, coarsely chopped
- 3 cups vinegar cider
- 2 cups sugar light brown
- 2 tbsp salt pickling or canning
- 1 tbsp black peppercorns ground
- 1 tbsp all spice ground
- 1 tbsp garlic fresh, peeled, chopped
- 2 tsp ginger fresh
- 1 tsp cloves ground
- 1 tsp cinnamon ground
- 1 tsp nutmeg grated or ground
- 1 tsp celery seeds ground
Stir to blend thoroughly, then bring to a boil over medium heat, simmer, stirring often to prevent scorching until thick, about 3 hours. Adjust the seasonings to taste.
Pack the hot sauce into hot pint jars, leaving 1/2-inch headspace. Process for 15 minutes.