My family ran on the power of a spicy, thick tomato relish my grandmother canned every summer. Anyu's Hot Sauce accompanied sausages (who needs catsup?); made a savory dip when spooned over a block of cream cheese and served with crackers; and formed the sauce layer of her famous Hungarian pizza. I even caught her spreading it on bread to make a PB&HS sandwich!
Alas, I can no longer digest the onions, but I don't want to keep this precious elixir to myself. When I found a photocopy of the recipe (including all the tomato spatters) in a file folder recently, I knew it was time to share.
Quantities and yields are approximate. —Windischgirl
medium yellow or white onions
hot red peppers (Hungarian hots)
5 1/2 cups
In This Recipe
Peel tomatoes (dip into hot water to loosen skins if needed) and cut into chunks, placing into a heavy-bottomed dutch oven or stock pot. Chop onions and add to tomatoes.
Chop peppers, wearing rubber gloves to protect your hands. Add peppers, and their seeds, to the tomato mixture. Stir in the sugar, vinegar, and salt.
Place the pot over medium heat and bring to a boil, stirring, then turn down to low, to just a bare simmer. Cook, stirring occasionally to prevent sticking or burning, until the mixture thickens to a jam-like consistency. This will take a few hours.
In the meantime, wash and sterilize your pint canning jars. When the hot sauce is thick to your liking, pour it hot into the jars, wipe the rims of the jars clean, then top with lids and rings. Put in a draft free place to cool and seal (Anyu would use a cold oven and place jars on the racks). Conversely, the hot sauce can be spooned into 2-cup freezer containers, and once cooled, can be frozen for storage. Opened (or thawed) hot sauce will keep in the fridge for several weeks.