| Hi Spatz I got these from the harvest forum and would of tried them if I got more tomatoes. Cayenne Pepper Sauce
3 pounds hot peppers (for example, Anaheim, Hungarian, Jalapeños)
1/3 cup minced garlic
4 cups sliced onion (about 2 medium as bought)
1/3 cup stemmed, chopped cilantro
3 cans (28 ounces each) diced tomatoes
3 cups cider vinegar (5%)
2½ cups water
* Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Yield: About 5 pint jars
Procedure:
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2. Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor. 3. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. Turn heat off, and cool mixture slightly. 4. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) Turn off heat. 5. Fill hot sauce into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 6. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Notes: This is a very hot sauce. Some suggested uses include:
Add a small amount to a soup to give it a "spicy-hot" bite.
Stir a small amount into vegetable dishes to give them an extra "zing."
Pep up your cheese dip with a small amount to make it a "hot" item.
Add some to that pot of chili you're cooking up – make it fiery!
Process in BWB for 10 min. in pints or half pints only. Smoky Tomato Ketchup
Hot, spicy, and addictive and a good way to use excess tomatoes of any kind—even cherries. Slightly adapted from a recipe Mary Broeker provided for use in The St. Paul Farmers Market Produce Cookbook (C 1999 by
St. Paul Growers’ Association) 5 lbs. ripe tomatoes, coarsely chopped
1 large onion, finely chopped
1 large poblano chili, finely chopped
2 jalapeno chilies, coarsely chopped
4 (2-5) canned chipotle chilies, chopped
1/2 cup cider vinegar
1 cup brown sugar, packed (dark brown preferred)
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt (canning salt if you’ll be canning it)
Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth.
Puree in a food processor or food mill. Strain through a sieve (if desired) into a clean, heavy pot. Bring to a boil and simmer, partially covered to reduce splatters, for 1 to 3 hours or until quite thick and dark brownish red.
Store in the refrigerator in a clean glass jar for up to 1 month, or freeze or can for longer storage. Makes 3-4 pints. Chilli jam - use favourite combination of chillis, tomatoes, onions and garlic and any spices you like. Cook them up until all flavours have melded together, add sugar (and pectin) until the sauce gels. Helen | 
