Four Pepper Chili Sauce (batch 83) Recipe

Cooking Directions

1. 1

   Prep the Vegetables

   Chop the red, green, and yellow bell peppers, jalapeños, onion, and garlic into small pieces.

2. 2

   Sauté the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

3. 3

   Add Peppers

   Add the chopped bell peppers and jalapeños to the pot. Cook for about 5-7 minutes until they soften.

4. 4

   Incorporate Tomato Paste

   Stir in the tomato paste and cook for another 2 minutes.

5. 5

   Add Remaining Ingredients

   Pour in the apple cider vinegar, water, sugar, salt, black pepper, cumin, and chili powder. Stir well to combine.

6. 6

   Simmer the Sauce

   Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally.

7. 7

   Blend the Sauce

   After simmering, use an immersion blender to blend the sauce until smooth. Alternatively, you can transfer it to a blender in batches.

8. 8

   Cool and Store

   Allow the sauce to cool before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks.