Recipes from Cajun Country :: Cajun Sauces and Condiment
5 quarts vinegar
5 quarts hot red peppers, washed
3 lbs. onion, peeled, quartered
3 whole garlic buds, peeled, chopped
1/2 c. sugar
1/2 c. salt
2 Tbsp. pepper
1 1/2 Tbsp. lemon juice (optional)
Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; let it come to a boil. Cook over low heat until vegetables are tender, about 1 hour.
Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice strainer and discard seeds.
Combine pureed vegetables, reserved vegetable liquid, and remaining ingredients in a large Dutch oven. Cook until thickened over med. heat. Let mixture simmer 1/2 an hour.
Quickly pour into sterilized jars, leaving 1/8-in. head space. Cover at once with metal lids and screw metal band tight. Process in boiling water bath for 10 mins.
