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Spicy Creole Sauce
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11-cups prepared tomatoes (about 14 medium or 5 ½-lbs)
½-yellow pepper, coarsely chopped
2-jalapeno peppers, coarsely chopped
1-cup chopped green onion
¼-cup red wine vinegar
3-garlic cloves, minced
2-tbsp Worcestershire sauce
1-tbsp dried oregano
1-tbsp Tabasco hot sauce
1-tsp black pepper
½-tsp salt
1-tsp cayenne
Blanch peel and coarsely chop tomatoes (measure to 11-cups). Place all ingredients in a large stainless steel saucepan. Bring to a boil; boil gently for 40 minutes. Ladle hot Creole sauce into 9 clean and sterilized 1/2 pint canning jars leaving 1/4 inch headspace.
Remove air bubbles with non-metallic spatula and wipe jar rim .
Top with hot lid and rings, finger tight.
Process in boiling water canner for 20 minutes
Makes 9 half-pint jars
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