Recipe: Hot Sauce Recipes for Mary

Bottled Hot Sauce

2 cups fresh or dried Datil peppers, stems removed, chopped
3 cups white vinegar
2 large (32-oz size) bottles catsup (tomato ketchup)

Put the peppers and 1/2 cup of vinegar into blender or food processor. Blend for 5 minutes or until smooth. Put the mixture into a large saucepan; add the remaining 2 and 1/2 cups of vinegar and both bottles of catsup (tomato ketchup). Bring to a boil and simmer for 10 minutes. cool slightly and pour into clean glass bottles or jars. Cap securely. Let "age" in refrigerator for 1 week.

Datil Pepper Cocktail Sauce
Source: W. A. Pursley, Molasses Junction, Florida.
10 PINT YIELD (APPROXIMATELY)

3 pounds onions, peeled and diced
4 bell peppers, diced
1 large clove of garlic, peeled, chopped fine
3 cups fresh datil peppers
3 cups white vinegar
1 cup sugar
1 tablespoon salt
1 gallon catsup or chili sauce

Split datil peppers and remove seeds. Place 1 cup of vegetables, 1 cup of datil peppers and 1 cup of vinegar in a blender and pur e. Repeat with remaining datil peppers, onions, green peppers and vinegar, until all are used. Place pur ed mixture in a large pan with a lid. Add the sugar, salt and catsup or chili sauce and stir well to combine. Bake in a preheated 300-degree oven for 3 to 4 hours until thick and red. Stir once an hour. Pour into hot, sterilized pint jars and can according to canner manufacturer's instructions.