Instructions: Chop everything relatively fine. Dump it all into a huge non-reactive stockpot. Boil for 1 hour then let cool completely. Process in batches in a blender then boil for 2 additional hours or to desired thickness.

Makes
aprox. 24 pints depending on how much you let it boil down.

Note:
This recipe has been in our family for generations now and has gone through many rev.s to be @ its final state of what I (IMHO) consider Perfection. I use it on top of chicken, tacos, pizza, mashed potatoes, Ice Cream(really) and as a dip for chips.

It is not a salsa nor will it ever be.. it is just a good sauce

Although it does call for 9 cups of vinegar I usually cut it back a little bit But the sauce never had a noticeable vinegar taste to it ot begin with.

Since my grandmother passed away last May we have all been rationing the last 4 cases of it. As a matter of fact when everybody was dividing up her estate(what a zoo that was) the hot sauce was the single most controversial item! So, we decided that every family member got an equal # of jars no, matter how old they were.. I think I made out the best as my daughter is only 14 mos old so she doesnt eat a lot of the stuff and my wife wont touch it at all. So I got their jars as well as my own(8 in all).

But alas I broke the seal on the last jar a month ago so I guess it is up to me and my Uncle Jack now to keep the family supplied w/ Grandmas Hot-Sauce.

Please feel free to re-distribute this recipie as far and wide as the internet reaches but PLEASE, keep my grandmothers name associated w/ it.

Under the conditions that she recieve due credit for it. OHHH JEEZ now Im getting all "tearie eyed".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.