Despite its name, this hot sauce for home canning is a manageable one for most people. Even if you’re a super hot sauce fan, though, this is a nice intermediate one to have on hand. This is a spoonable hot sauce, as opposed to a drizzling one. The recipe comes from the Ball / Bernardin Complete.
Make a spice bag for the pickling spices using the cheesecloth and secure them in it. (Tied up in a cheesecloth or other cloth bundle is fine). Set aside.
Wash, stem, seed and coarsely chop the peppers. Add to a large pot (about 6 litres / quarts in size or larger.)
Prep the tomatoes; add to pot.
Add to the pot half the vinegar -- that's 500 ml / 2 cups / 16 oz.
Bring to a boil, then lower to a steady simmer uncovered until the peppers are soft. About 15 minutes.
Purée the mixture in batches to smooth, in either a blender or a food processor. (Careful, hot temperature wise!)
Return mixture to pot.
Add sugar, salt, spice bag, and remaining vinegar -- that's 500 ml / 2 cups / 16 oz.
Bring to a boil, then reduce to a steady but strong simmer. Stir occasionally to prevent the bottom scorching.
Let simmer for about 45 to 60 minutes, or until mixture mounds a bit on a spoon and becomes consistency almost of ketchup.
Discard spice bag.
Ladle hot sauce into heated jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.