The holidays are fast approaching, so now would probably be a good time to ensure that your pantry is up to date and stocked with the besics you’re gonna be needing for the heavy cooking season to come.
Even without the holidays, the sad image to the left – an empty jar of my Sherry Peppers Sauce – is a couple of times per month (at least) occurrence in the kitchen, because, I literally do add this stuff to just about everything I make; so, I figured that now would be a good time to reshare the recipe.
•32 oz (2 jars) hot sliced cherry peppers, drained
•1/2 cup juice from the peppers
•2 (11.3 oz) cans tamarind nectar*
•2 jalapeños, sliced
•3 cups water
•2 cups white vinegar
•3-3/4 cups sugar
•4 tsp pickling salt
•1/2 cup Worcestershire sauce
•2 tbsp hot sauce
•1-1/4 cup sherry
•1 (3 oz) pouch liquid pectin or 2 (1.75 oz) packages of dry pectin
*Check the Hispanic Foods section of your local market.
Note: this sauce is always pretty terrific (and necessary, to my mind) but sometimes the pectin gives me a thicker sauce than others. I don’t fret it, but some web sites have suggested it is better to add the powdered pectin at the very beginning, but, if you’re using liquid pectin, bring everything else to a boil before adding it.
Combine all the ingredients (except the liquid pectin, if using) in a large non-reactive pot and bring to a roiling boil for three minutes.
Reduce the heat, stir in the liquid pectin at this point if you’re using it, then simmer for 45 minutes, stirring every now and then.
Puree the mixture in the pot with an immersion blender, or transfer in stages to a blender and pulse until smooth.
Transfer to prepared canning jars and process in a boiling water bath for 15 minutes.
Remove from the water and cool on a rack. The lids should “pop” meaning that the seal is good. Lightly press the center of each lid, once cooled, with your fingertip. If the lid stays down, your seal is good. If the lid pops up and down, you need to reprocess, or stash that jar in the fridge to use first.
I think it’s a function of the weather, but my yield varies from nine half pints or so to (my all-time biggest) 12 half pints.
What do I put it into?
Well, stuff like risotto and even plain rice, spaghetti sauce, soup, and, really, it is most excellent on chicken wings. Trust me, just make a batch and you’ll start adding it to just about everything you make, too.