Canning recipe
Chili Vinegar Sauce for Canning
A hot basic sauce made from chili peppers, vinegar and salt. Use sparingly as a seasoning sauce for soups, rice, meat or vegetables.
30 min.
35 min.
-
6
Medium
Ingredients
- 900 g fresh chili peppers
- 700 ml white wine vinegar or apple cider vinegar with 5 percent acidity
- 250 ml water
- 120 g sugar
- 45 g salt
- 2 tsp sweet paprika powder
- 1 tsp black pepper
Preparation
2. Wash the chili peppers, remove the stems and partly remove the seeds depending on the desired heat.
3. Wear gloves when working with chili peppers and do not touch your eyes.
4. Bring vinegar, water, sugar, salt and spices to a boil in a pot.
5. Add the chili peppers and cook for 15 to 20 minutes until soft.
6. Blend the sauce finely.
7. Bring to a boil again and keep hot for 5 minutes.
8. Fill the hot sauce into small prepared jars and leave about 2 cm headspace.
9. Wipe the jar rims clean, put on the lids and close.
10. Process in a canner or water bath at 90 °C for about 25 minutes.
11. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator and use within 4 weeks.
Shelf life
Keeps for approx. 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the amount of vinegar. The vinegar must have at least 5 percent acidity. Do not add oil, fresh herbs, starch or flour. Discard if there is mold, a fermented smell, bubbles, a bulging lid or a leaking seal.