And so, five months since I made my last batch, I am on my last jar of Sherry Peppers Sauce, and it is time to can again.
“But, wait!” you say.
“Sherry Peppers Sauce?”
Well, simple, I reply: because it really IS a VERY. GOOD. SAUCE. – and, I truly add a bit of it to just about everything I make.
And it truly is pretty simple to toss together; the most difficult ingredient to find is the jarred cherry peppers, but a visit to any decent Italian deli should take care of that issue – and you’ll need some anyway to stuff with provolone and mebbe pepperoni and marinate for a munchie.
•32 oz hot cherry peppers, drained
•1/2 cup juice from the peppers
•2 (12 oz) cans tamarind nectar*
•2 jalapeños, sliced
•3 cups water
•2 cups white vinegar
•3-3/4 cups sugar
•4 tsp sea salt
•1/2 cup Worcestershire sauce**
•2 tbsp hot sauce
•1-1/4 cup sherry
•2 pkg (1-3/4 oz) pectin (about 1/2 cup)
*You can usually find this in your market’s Hispanic foods aisle.
**Why not live a little and try some of my home made Westboroughshire Sauce instead?
Combine all in a large non-reactive pot and bring to a rolling boil for three minutes.
Reduce heat and simmer for 45 minutes, stirring often.
Puree with an immersion blender, then pour into prepared canning jars and process in boiling water for 15 minutes – look up canning on the interwebs or consult your Ball Blue Book for complete details.
Once the time is up, remove the jars – you should get six to eight half pints – to a rack to cool, then check the lids for the seal (the lid should be ‘tight’ when you press the center, with no give) and store until needed.
And trust me, once you have this sauce on hand, you will find you need it a lot.