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CANNING RECIPE: Spicy Creole Sauce

11-cups prepared tomatoes (about 14 medium or 5 -lbs)
-yellow pepper, coarsely chopped
2-jalapeno peppers, coarsely chopped
1-cup chopped green onion
-cup red wine vinegar
3-garlic cloves, minced
2-tbsp Worcestershire sauce
1-tbsp dried oregano
1-tbsp Tabasco hot sauce
1-tsp black pepper
-tsp salt
1-tsp cayenne
Spicy Creole Sauce

Blanch peel and coarsely chop tomatoes (measure to 11-cups)
Place all ingredients in a large stainless steel saucepan
Bring to a boil; boil gently for 40 minutes
Ladle hot Creole sauce into 9 clean and sterilized -pint canning jars leaving headspace
Remove air bubbles with non-metallic spatula and wipe jar rim 
Top with hot lid and rings, finger tight
Process in boiling water canner for 20 minutes

Makes 9 half-pint jars