| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 1 | Servings | ||
INGREDIENTS
| 3 | Dozen tabasco or other long hot red; peppers | |
| 1 | Clove garlic | |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Horseradish |
| 1 | c | Hot vinegar |
INSTRUCTIONS
Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add other ingredients. Simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned, as used, with either vinegar or salad oil. *** This is from a very old book. I know it would need to go into a water bath canner, probably 10 to 15 minutes. From: The Ball Blue Book Vol. X 1947 Shared By: Pat Stockett Posted to MM-Recipes Digest by NJSmith <frwyprof@mediaone.net> on Sep 11, 1999
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