re: Hot Sauce question....

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I need this.

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OK, I've posted it once before but will again this one more time.

This year I grew habanero and Butch T's and this is how I make my sauce.

Remove any green stem end material from the peppers and give them a good rinse. All ingredients are estimated as I don't measure anything when I cook. You may want to tweak it to your liking.

Put the peppers whole in a blender(I usually put 40 or more at a time). Do not remove the seeds or pith from the peppers as this is where the heat is really concentrated.

Add a large onion roughly chopped. Also 5-6 cloves garlic, 2-3 sprigs of fresh parsley, juice of 1 lemon, enough vinegar to bring the liquid level in the blender to about half way up, salt to taste (I use about 1/4 cup).

Turn the blender to high and let this blend until it is completely pureed. I like my hot sauce kind of mildly thick and not watery.

Put the mixture in a stainless steel pot and bring it to a boil and cook it like this for about 15 minutes and keep it stirred so it doesn't stick.

Have mason jars cleaned and ready with fresh seals if looking to store it for later use. Or you can directly pour it into an old Worcestershire Sauce bottle to use immediately.

Once it is in the jars, put the lid seals on and tighten down the retaining ring. You can now either let them on the countertop to cool and see if a vacuum forms, sealing the jars or you can put them in a hot water bath of boiling water for about 15 minutes, remove the jars and place on a towel on the countertop and they WILL form a vacuum as they cool.

I've stored jars like this for well over a year when making big batches and they can go directly into a pantry with no refrigeration needed.

If a jar doesn't seal, no problem since I've never had anything contaminate this stuff between the pepper heat and the vinegar. The only thing I do is use it first or give some away to folks that can tolerate the heat and appreciate it.

Have fun.