Pre-smoke and roast your peppers and garlic.
Puree the peppers, garlic and white vinegar in a blender until you reach a sauce consistency.
Sterilize your canning jars in a perforated hotel pan prior to filling the jars with hot sauce. Screw on the tops and place into the oven.
Steam at 190F (88C)for 10 minutes. Remove from oven. Any unsealed jars will seal as they cool.
- 1/2lb Habanero Peppers (de-stemmed)
- 1/2lb Poblano Peppers (de-stemmed)
- 1/2lb Red & yellow bell peppers
- 1.0c Whole garlic cloves
- 2.0qt White vinegar
Menomonee Falls, WI