Chef Anne Quinn Corr, author of the cookbook Seasons of Central Pennsylvania and the iCookbook Food, Glorious Food, shares a recipe for Hot Peppers in Tomato Sauce.
Randy Barger’s Hot Peppers in Tomato Sauce
Makes 5 pints
2 and a half quarts mixed hot peppers, Hungarian Wax, Jalapeno, Habanero, cayenne
12 ounces tomato paste
2 cups white vinegar
2 teaspoons salt
one fourth cup sugar
1 cup oil
dash oregano
Remove the stems from the peppers and slice with a slicing disk in a food processor or by hand. Prepare a hot water bath for canning the peppers. Combine remaining ingredients in a large pot and cook about 10 minutes. Add the sliced peppers, making certain that they are covered with the sauce. Pack into sterilized jars and process in a boiling water bath for 10 minutes. If you don’t want to can them, keep refrigerated. They will be good for as long as you have them around.
Food, Glorious Food is available for download on iTunes. Visit Penn State University Press to order a copy of Seasons of Central Pennsylvania.