Crock-Pot Hot Sauce

With the abundance of  cherry and Roma tomatoes in our garden this year I wanted to make hot sauce. My sister gave me the idea to make it in my crock pot.  It uses the tomatoes, cooks while I do other things and keeps me from standing over a hot stove. Which is a win, win situation.

Fresh ingredients are the best and nothing beats tomatoes straight from the garden.

I have one cherry tomato plant and one roma tomato plant and I am able to make this once or 

twice a week. 

We also grow jalapenos and bell peppers.

 I cut the stem end off and cut the tomatoes in half, using a scale I measure 3 pounds of tomatoes. I would guess it would be 3 1/2 pounds before you cut off the stems. Be sure to wash your tomatoes first. 

Put tomatoes in crock pot.

Add:

 one medium onion cut into big chunks

3 jalapenos (not seeded) cut into fourths (this is not an exact science, I have found the bigger the

 jalapeno the hotter)

 Always wear gloves when handling jalapenos!

2 medium bell peppers cut into big chunks

4 tsp salt

1 tsp sugar

2 Tblsps chopped garlic (I do buy jars of garlic already chopped)

Cook 3 hours on high

Turn off the crockpot, take the lid off and let it cool.

Using a colander drain your tomato mixture. Reserve the liquid, it could be used for stew, gumbo etc.

Using either a blender or food processor puree the mixture. If you are using a blender you may 

need to do it in batches.

This recipe makes appox. one quart and it freezes well.

I will be posting this recipe to these blog parties:

Wow us Wednesday
Foodie Friday
The Homestead Barn Hop
Made by You Mondays
Full Plate Thursday
Handmade Tuesdays
Treasure Box Tuesdays