Red Hot Sauce

Serve this zesty sauce as a condiment, use it to baste barbecued meats, in dips or add to any recipe that requires a sweet, tangy accent!


  • 8 cups (2000 ml) chopped, peeled tomatoes
  • 1 -1/2 cups (375 ml) chopped, seeded hot peppers
  • 4 cups (1000 ml) vinegar, divided
  • 1 cup (250 ml) granulated sugar
  • 1 tbsp (15 ml) pickling salt
  • 2 tbsp (30 ml) pickling spice


  • Place 4 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. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • In a stainless steel saucepan, combine tomatoes, peppers and 2 cups vinegar. Cook until soft, then purée. Return to saucepan with sugar, salt and pickling spices tied in a cheesecloth bag.
  • Stirring frequently, sir the sauce until it thickens. Add remaining vinegar and continue to cook to desired consistency.
  • Ladle hot sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
  • Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. 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.