Recipe for Creole Hot Pepper Sauce


5 quart vinegar
5 quart hot red peppers; washed
3 lb onion; peeled, quartered
3 whole garlic buds; peeled, chopped
1/2 cup sugar
1/2 cup salt
2 tablespoon pepper
1 1/2 tablespoon lemon juice (optional)


Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds.

Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer 30 minutes.

Quickly pour into sterilized jars, leaving 1/8-inch headspace. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 minutes.

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