Meat, Fish, Soup, Stews, and Savory Sauces

Station Hot Sauce

This recipe has a bright, vibrant color and fresh flavour. You can use any chilies you like, really, depending on how spicy you like your hot sauce. The nice part about this sauce is that it has a thicker consistency, so it’s easy to use and see. Best served with oysters and it’s perfect for a little zing on a sandwich too.


  • 4 cups long red chilies
  • 1 cup scotch bonnets
  • 1 tbsp. Kosher salt
  • 2 ¼ cup white vinegar
  • ½ cup white onion
  • 1 tbsp. garlic
  • 2 tsp honey


  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Wash, de-stem and de-seed chilies. Peel and slice the onion and garlic. Add everything to a pot, stir, cover with a lid and bring to a simmer. Simmer, stirring occasionally, for 25 minutes. Transfer everything to a blend and blend on the highest speed until very smooth, about 2 minutes. Pour the pureed sauce back into the pot and heat. 

  • Quickly ladle mixture into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

  •  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.