In the food processor add the first 7 ingredients and pulse till small pieces. Add to pot with remaining ingredients.

Then when soft about 10 minutes of cooking add to a blender to puree. Carefully place in a blender, place a towel over the top, and start blender at the lowest setting and increase slowly so you`ll have no splatter. You can also run your sauce through a hand-crank food mill. If one is not available, a kitchen sieve will also work. The objective is to remove or crush any solid matter left in the sauce and squeeze out every drop. Run the pulp through the blender adding 1 tablespoon vinegar and then press again. I ended up with 1 tablespoon pulp. Which you can refrigerate the pulp and use to add to whatever you want to kick up. Bring the sauce back to a boil.

Hot Pack Instructions:.

To sanitize and prepare your bottles for filling, place the empty bottles in a pot, and cover and fill the bottles with water. Bring the pot of water to a boil and boil the bottles for 5 minutes. Turn off heat; remove the bottles using tongs and hold upside down to remove the water. Do not boil the dropper fitments or caps.

Hold the hot bottle with a dry towel and fill it with the hot cooked sauce using the funnel. It may help to first pour the cooked sauce into a clean measuring cup with a spout and then pour it into the funnel from the measuring cup. Place the dropper cap on the bottle and screw the cap on tight. Turn the bottle upside down and let sit for 5 minutes; this will sanitize the lid. If you choose to use the tamper-proof seals, you can use a hair dryer to shrink them in place over the cap. At this point, your bottled sauces should be stored refrigerated.

If canning, pour hot liquid in hot bottles place in a water bath cover the plastic tops. The plastic restrictors and the liners in the caps cannot be boiled separately.

Aging: The longer the sauce ages, the more complex the flavor will become. Properly packed hot sauce will last six to nine months unopened.

Take note on Water Bath Canning: Thoroughly wash lids and smaller-sized jars (Quart size not recommended) in hot sudsy water, then rinse. Heat jars and lids in hot water, approximately 180 degrees, prior to filling. Fill canner with water as indicated below, position the rack, and begin to heat.

Fill hot jars with the prepared recipe. Leave recommended headspace according to the recipe.

Wipe jar rims with a clean damp cloth. Position heated lid on the jar and screw it on.

Place each jar into the canner rack, prior to water reaching a boil and lower rack. Water should be 1 to 2 inches over jar tops. Add additional hot water if needed. Cover canner. Process jars according to your recipe. Start timing when water begins to boil.

After processing, lift the rack and hook over the rim. Remove jars from the canner with your jar lifter. Do not carry jars in the canner rack. Set jars on a towel to cool for 12 to 24 hours.

When jars are cool, test for a seal by pressing down on the center of the lid. If the lid center is flexible, either reprocess immediately or store refrigerated. Label and store in a cool, dry, dark place.