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Creole Hot Pepper Sauce




  1. Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour.
  2. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped.
  3. Press vegetables through a rice strainer and discard seeds.
  4. Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven. Cook until thickened over medium heat. Let mixture simmer for 30 minutes.
  5. Quickly pour into sterilized jars, leaving 1/8-inch head space. Cover at once with metal lids and screw metal band tight.
  6. Process in boiling water bath for 10 minutes.


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