Bummie's Hot Sauce

With a primarily German/Swedish heritage, you wouldn't think our family would have a secret recipe for salsa. Yet here it is. After the mixture cooks down to the proper consistency, it must be canned following the directions for hot packing tomatoes.

12 Hot Peppers, cored and diced (Use whatever peppers taste good to you. I usually use a mixture of habanero, tobasco, and cayenne)
6 Onions, roughly chopped 
20 Firm Ripe Tomatoes without blemish, peeled and quartered
3 Tablespoons Salt
3 Cups Vinegar
4 Cups Sugar 

Place all ingredients in a large heavy non-aluminum stock pot. Cook on medium-low heat stirring frequently until mixture is reduced 50% or until it is the desired consistency. You really will need to keep an eye on it so that it doesn't stick to the bottom of the pan. When it has reached the consistency you want, can following the directions for hot packing tomatoes.

I don't know what the shelf life for this is. We usually make up one or two batches per year and they've all been eaten by the time next year's harvest comes around.

Enjoy!