Green Tomato Hot Sauce Recipe

[hotsauceblog]

GREEN TOMATO HOT SAUCE RECIPE
By Gregory M. Romankiw - Developed recipe 10/06/06

2-quarts green tomato juice

1-large yellow onion coarsely chopped

6-large cloves fresh garlic peeled and coarsely chopped

1-heaping Tblsp dried garlic granules

1-heaping Tblsp ground white pepper

1-heaping Tblsp cayenne pepper

1-heaping Tblsp dried red chile seeds

1-level Tblsp Kosher salt

1-cup white vinegar

1-cup water

1/2-cup sugar

METHOD
Process about 8-10 pounds of quartered hard green tomatoes with a food processor using a pulse or chop cycle. Take the coarse green tomato pulp and press gently through a coleander until you have approximately the 2 quarts of green tomato juice. Strain any pulp or seeds that get through a fine mesh strainer. Using a 4-6 quart stainless pan and add tomato juice along with the chopped fresh onion and garlic cloves.

Bring to a hard boil and reduce to a gentle boil till liguid is reduced by one third. Add the vinegar, water, sugar and salt along with the white pepper, cayenne pepper and the dried garlic granules. Cook this mixture at a gentle boil for about fifteen minutes. Remove from heat and stir in the heaping tablespoon of the dried chile seeds.

Puree in batches in a food proccessor until veggies are well blended in the sauce.

I put this sauce up in pint jars and use a canner and boiling water process as you would for canning tomatoes or pickles.

Note: I try to keep the hot stuff, ground pepper, cayenne pepper and the
chile seeds at the end of the cooking process to maintain the heat. This way the capsicum gas does not cook off.

This sauce is great on almost everthing. Deviled eggs, cornbeef hash, biscuts and gravy explode with flavor. This sauce mixed with ketchup on Brats, hot dogs, hamburgers. Savory tomato juice, scrambled eggs and omelets are out of sight with this sauce.

[Daytona]

have you made this?