Seafood: Pepper Sauce

posted by Arvilla 06-30-101 6:09 PM

Pepper Sauce

1 Gallon Ketchup
1 Quart Vinegar
4 Cups Sugar
3 Tbsp. Worcestershire Sauce
4 Tablespoons Mustard
3 pounds Onions
1 gallon chopped mixed Peppers (such as bell, datil (sweet or hot), habaņero, halapeno, etc.)

Chop my onions and peppers in a blender or food processor. If using the blender, chop them with water added and drain well. (The food processor works too.) Use at least 3 lbs of onions (sweet usually) and add peppers to the desired thickness. If you want the sauce smooth, reblend after cooking, reheat and seal in jars . Cook all ingredients to a boil. Put in hot jars and seal.

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