Gunterman Family Red-Hot Sauce

I found this recipe at PepperFool. The only change I make to it it to chop everything roughly, using my Bosch, rather than finely. Then, after it's cooked down a bit, I use an immersion blender to make it smooth. Then I reduce it more. It makes the process much easier than the original directions!

Gunterman Family Red-Hot Sauce

60 whole tomatoes -- fresh

18 whole Bermuda onions -- diced

36 whole jalapeno peppers

9 cups Vinegar

3 cups sugar

3 teaspoons salt

2 teaspoons red pepper flakes

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 approx. 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 @ it's 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 to begin with.