Turnbulls Hot Sauce
A week ago, Matt and I went to Toronto, to check out the t-shirts we are getting for our canning party. While we were there we couldn’t help but go to China Town were they have the most interesting assortment of fresh veggies and fruits…not to mention a lot of other things. We picked up two packages of small (baby size) red chiles which I thought would be cool to pickle.
The other night, I opened our fridge drawers and there were these two packages of baby red chiles begging to be made into something. Before going ahead with my pickling idea I had Matt taste them to determine how hot they were. The look on his face explained everything…then the tearing eyes and instant hiccups. I knew they were hot, really hot because Matt can take a lot of heat. In fact, he puts cayenne pepper on everything and Franks Hot Sauce on everything else. Okay, these little guys are way too hot to pickle but prefect for making into some Turnbulls Hot Sauce. And, that’s what we did!
TURNBULLS HOT SAUCE RECIPE:
- 2 cups stemmed thai chilies
- 1 cup vinegar
- 1 cup water
- 1/2 tbsp salt
- 3 garlic cloves
- Wash and remove the stems from the chilies.
- Put all of the ingredients into a stainless steel saucepan and boil until tender ~ approximately 25 minutes.
- Puree
- Return to saucepan and reduce the hot sauce puree until it reaches a desirable consistency.
- We did not process the hot sauce. It only made the one jar (500mL) and will keep well in the refrigerator.
Putting Up With The Turnbulls 
Ever since I gave up making jelly, I have been wondering who to give my incredible recipes for jelly, butters and chutneys. It had to be someone just as obsessive as I was. Andrea and Matt, I really should not be encouraging your obsession, but, I can’t help myself. You will be receiving my treasured horde of canning recipes.