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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 7 |
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A good recipe for creole sauce, that can be canned! I got this from the Ball Blue Book. Ingredients:
3 quarts chopped peeled cored tomatoes (about 18 medium) |
2 cups chopped onions (about 2 medium) |
1 cup chopped sweet red pepper (about 2 medium) |
2 cloves garlic, minced |
1 -3 hot red pepper, finely chopped |
1 tablespoon chopped parsley |
1 tablespoon sugar |
2 teaspoons salt |
1/2 teaspoon marjoram |
1/4 teaspoon chili powder |
Directions:
1. Combine all ingredients in a large saucepot.
2. Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
3. As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
4. If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
5. Adjust two-piece caps.
6. Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
7. Yield: about 4 pints or 2 quarts Enjoy!
8. To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
9. Serve over rice, meatballs or shrimp.
10. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
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