Tapatio Style Hot Sauce

6 jalapeno peppers from Tonnamaker Farms
1 gallon peeled, seeded tomatoes
3 onions
4 bell peppers from Billy’s
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup Rockridge Orchard apple cider vinegar

To peel tomatoes follow these directions then slice them in half and clean out the seeds, or if you use a Roma Mill like the one in this post you just need to run the tomatoes through the hopper and they magically come out without peels and seeds. How cool is that?

Chop all the ingredients, combine them with the peeled and seeded tomatoes and simmer for 1 1/2 to 2 hours. Use an Immersion Blender, food processor or blender to create a nice sauce-like texture. Fill half pint canning jars and process in a water bath for 15 minutes.

5 Responses to Tapatio Style Hot Sauce

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  2. Yummy! I’ve made my own salsa but never hot sauce … now I no longer have an excuse. :-)

  3. Um, yeah, I’ve got to make this.

  4. This sauce was good but our favorite was one I can’t remember how I made it (if course.) I simmered scotch bonnet peppers seeds and all in vinegar with salt. I didn’t even bother to can it since I figured with that amount of acid it was likely fridge stable. When it was soft I whizzed it all up in the food processer and it is amazing. To this day unbelievable cherry red color and crazy flavor.

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