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Spicy Creole Sauce

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“A good recipe for creole sauce, that can be canned! I got this from the Ball Blue Book.”
READY IN:
1hr 50mins
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

  • 3 quarts chopped peeled cored tomatoes (about 18 medium)
  • 2 cups chopped onions (about 2 medium)
  • 1 cup chopped sweet red pepper (about 2 medium)
  • 2 cloves garlic, minced
  • 1 -3 hot red pepper, finely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 12 teaspoon marjoram
  • 14 teaspoon chili powder

Directions

  1. Combine all ingredients in a large saucepot.
  2. Cook slowly until thick, about 1 1/2 hours (or put in crockpot and cook on low about 4 hours).
  3. As mixture thickens, stir frequently to prevent sticking (not necessary if using crockpot, although you might want to stir it occasionally).
  4. If canning,ladle hot sauce into hot jars, leaving 1-inch headspace.
  5. Adjust two-piece caps.
  6. Process pints 25 minutes, quarts 30 minutes, at 10 ppounds pressure in a steam-pressure canner.
  7. Yield: about 4 pints or 2 quarts Enjoy!
  8. To serve: Cook small amount of chopped celery in oil; add Creole Sauce and heat to blend.
  9. Serve over rice, meatballs or shrimp.
  10. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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