English Chili Sauce

Name: English Chili Sauce
Yield: 4 servings
Ingredients: 1 36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds); 1 1/2 cup cider vinegar; 1 2 cups sugar; 1 1 1/2 tablespoons pickling salt

From the kitchen of Carly

A fiery, vinegar-bright condiment built on pounds of hot peppers simmered down into glossy heat. Seeds stay in for serious kick. This isn't a side dish, it's a weapon. Use it sparingly to elevate everything from eggs to roasted vegetables.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

136 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds)
11/2 cup cider vinegar
12 cups sugar
11 1/2 tablespoons pickling salt

Instructions

Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.
In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.
In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.