Texan Hot Sauce

Ingredients 

• 5.5 kg chopped tomatoes 
• 2 finely chopped brown onion
• 2 chopped green capsicums
• 1 chopped red capsicum
• 2 minced jalapeños
• 4 minced celery sticks 
• 4 minced cloves garlic 
• 1 1/2 cups apple cider vinegar 
• 1/2 cup local honey
• 3/4 cup brown sugar 
• 3 tablespoons Tomato Sauce Infusion
• 3cm piece of fresh ginger, peeled and chopped 
• 1 teaspoon sea salt 
• 1/2 teaspoon of nutmeg  

Method

1. Prepare the Sauce: Blend the tomatoes, onions, capsicums, jalapeños, celery, garlic, vinegar, honey and sugar in a large pot over a medium heat. Stir well. Put the Tomato Sauce Infusion and ginger on a square of cheesecloth and tie with kitchen twine. Add it to the pot. Bring the mixture to a boil then lower the temperature to a low heat and simmer for 2 to 3 hours, stirring sporadically. Take off the heat when the mixture has reduced to about half.  

2. Process the Sauce in the Canner: Prepare a water bath canner and let it simmer on a medium heat. Heat the jars on their sides and ensure the lids and bands are totally covered. When the water starts to simmer, lift the jars out of the canner with tongs. Spoon the sauce into the jars leaving a one cm headspace and apply the lids. Return the jars to the water, bring the water to boil and process for 15 minutes.  

3. Store the Sauce: Store in a dry place for up to a year. The sauce works well with seafood, on hamburgers, in meatloaf, with sausages and even on vegetables.