Canned Cayenne Pepper Sauce

Course: Condiment, Preserves

Cuisine: North American

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: servings

Calories: 41kcal

Author: Lord Byron's Kitchen

This hot and spicy sauce is not super hot, especially not in smaller amounts. Making good use of the last of the peppers before the frost hits is what this recipe was made for. Flecked with both red and green chilies, this sauce has so many uses! Prepared with vinegar, garlic, sugar, and salt, the flavour profile is complex and layered!

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Ingredients

1 cup cayenne peppers, finely chopped
4 1/2 cups water
3 cups sugar
2 tablespoons pickling salt
12 cloves garlic, minced
1 1/2 cups rice vinegar

To Thicken:

1/4 cup cornstarch
1/4 cup water

Instructions

Add the chopped cayenne peppers, water, rice vinegar, sugar, pickling salt, and garlic to a large saucepan.
Over medium heat, bring the mixture to a boil.
Once boiling, whisk together the cornstarch with water.
While stirring the sauce, pour the cornstarch mixture into the saucepan. The sauce will thicken almost immediately. Turn off the heat and fill the jars.
Using a canning funnel and a ladle, spoon the sauce into the jar, leaving 3/4 inch of headspace. Use the non-metallic bubble remover to remove any air bubbles. Wipe down the rim of each jar with a damp paper towel to ensure none of the sauce has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lip of the jar. Do not touch the underside of the lid. Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the water bath canner with the boiling water. Place a lid on the pot and boil the jars for 20 minutes.
Carefully remove each jar from the canner using the jar lifter and place them onto a wire cooling rack that has been covered with a clean kitchen towel. Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store them in a dark, cool cabinet.

Notes

One serving is equal to 2 tablespoons.

Nutrition