Bell Pepper Sauce

Basics | March 31, 2017 | By

I love making this sauce, it’s super easy to make and is a very useful sauce to have in the pantry. I use it as the base for salad dressings and for dips. 

So how do you make this wonderful sauce…

Cut peppers in half and remove the seeds. Chop the peppers into thirds lengthwise and then in thirds crosswise.

Put the peppers in a large heavy-bottomed saucepan with the vinegars. The vinegar will only come to halfway up the pan.

Useful Tip: A large stockpot is perfect for this recipe.

Over a medium heat, bring the peppers and vinegar to a boil and cover. Reduce the heat to low and simmer for 15 minutes.

Transfer the peppers and vinegar to a large bowl or to another large saucepan. Wash the original saucepan.

In small batches, place the peppers and vinegar in a food processor and process until smooth. The mixture will not be entirely smooth.

Return the pepper mixture to the saucepan. When all the pepper mixture has been processed and transferred to the saucepan, add the sugar and salt. Reheat over a low heat, stirring constantly until the sugar dissolves.

Gradually bring the pepper mixture to a boil again and simmer gently for a further 15 to 20 minutes until slightly thickened. Stir every few minutes to prevent the sauce catching on the bottom of the pan.

Good To Know Tip: It takes about 20 minutes to come to a boil.

Ladle into warm sterilized glass jars* and seal with a lid. As the sauce cools, the lids will make a “popping” noise. Allow the sauce to fully cool (approximately 12 hours) before storing in a cool dark place.

Important Note: Only fill hot jars with hot liquid and vice versa, otherwise you will crack the jars.

* You can buy preserving jars in most supermarkets or reuse glass jars which previously contained jam or preserved produce. If you use jars purchased from a supermarket, the lids can only be used once. Additional lids are usually found near where the jars are sold.

Bell Pepper Sauce
Yields 10
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Ingredients
  1. 8 lbs (approximately) 20 red or yellow peppers
  2. 2 cups apple cider vinegar
  3. 2 cups white wine vinegar
  4. 6 cups sugar
  5. 1 tsp salt
Instructions
  1. Cut peppers in half and remove the seeds. Chop the peppers into thirds lengthwise and then in thirds crosswise.
  2. Put the peppers in a large heavy-bottomed saucepan with the vinegars. The vinegar will only come to halfway up the pan.
  3. Over a medium heat, bring the peppers and vinegar to a boil and cover. Reduce the heat to low and simmer for 15 minutes.
  4. Transfer the peppers and vinegar to a large bowl or to another large saucepan. Wash the original saucepan.
  5. In small batches, place the peppers and vinegar in a food processor and process until smooth. The mixture will not be entirely smooth.
  6. Return the pepper mixture to the saucepan. When all the pepper mixture has been processed and transferred to the saucepan, add the sugar and salt. Reheat over a low heat, stirring constantly until the sugar dissolves.
  7. Gradually bring the pepper mixture to a boil again and simmer gently for a further 15 to 20 minutes until slightly thickened. Stir every few minutes to prevent the sauce catching on the bottom of the pan. (It takes about 20 minutes to come to a boil.)
  8. Ladle into warm sterilized glass jars and seal with a lid. As the sauce cools, the lids will make a "popping" noise. Allow the sauce to fully cool (approximately 12 hours) before storing in a cool dark place.
Notes
  1. Good To Know: A large stockpot is perfect for this recipe.
  2. Important Note: Only fill hot jars with hot liquid and vice versa, otherwise you will crack the jars.
  3. Good To Know: You can buy preserving jars in most supermarkets or reuse glass jars which previously contained jam or preserved produce. If you use jars purchased from a supermarket, the lids can only be used once. Additional lids are usually found near where the jars are sold.
TayloRide http://minnietaylorblog.com/
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