Cayenne pepper sauce

5 x half-litre jars (US pints)

Course Condiments
Cuisine American
Keyword Peppers
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Yield 5 half-litre jars (US pints)
Calories 8 kcal


  • 2 litres tomatoes (diced, canned. 3 x 700 ml / 28 oz cans)
  • 1.25 kg peppers (hot. 2 3/4 lbs. Measurements after prep.)
  • 500 g onion (sliced. 4 cups, sliced. 1 lb. Measurements after prep.)
  • 75 g garlic (minced. 1/3 cup / 2.5 oz)
  • 50 g coriander (aka cilantro. Fresh chopped leaves. About 5 tablespoons / 1/3 cup)
  • 750 ml cider vinegar (5 % or higher. 3 cups / 24 oz)
  • 600 ml water (2 1/2 cups / 20 oz)
Metric - US Customary


  1. Empty tomatoes into a pot about 10 litres / quarts in size or larger. You can start warming the pot slowly.
  2. Wash the peppers, stem them, but leave seeds in.
  3. Slice peppers into rings or whiz coarsely in food processor. Add to pot.
  4. Wash and peel the onions, then cut into slices. Add to pot.

  5. Wash, peel and mince the garlic, add to pot.

  6. Wash and chop the coriander. Add to the pot.
  7. Add the apple cider vinegar and the water.
  8. Crank heat on pot and bring to a boil.
  9. Boil steadily, though not crazily, uncovered for an hour. Stir periodically.
  10. After that hour, lower heat to a simmer and let cook uncovered for another additional hour. Stir periodically.
  11. Turn stove burner off. Remove from heat and let cool a bit so that it's safe for the next step.
  12. (At this point, you could even refrigerate the mixture in tubs overnight and pick up the next day.)
  13. Put mixture through a blender in small batches, blending each one for about 2 minutes per batch so that it's a totally smooth puréed sauce.
  14. When blended mixture is all back in the pot, crank the heat to bring it all back to a boil. Stir constantly but mind hot splattering of the sauce.
  15. When it's bubbling hot, turn off heat.
  16. Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
  17. Debubble, adjust headspace.
  18. Wipe jar rims.
  19. Put lids on.
  20. Process in a water bath or steam canner.
  21. Process jars for 10 minutes; increase time as needed for your altitude.