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Ingredients

Yield: 13 pints

• 18 cups of diced red, yellow, and orange bell peppers

• 12 jalapeño peppers, diced (note: taste sauce and add more depending on how spicy you like it!)

• 2 (15oz) cans of your favourite spaghetti tomato sauce (ex. Primo)

• 4 1/2 cups sugar

• 1/4 cup vinegar

• 2 tbsp salt

• 1 pouch Certo liquid pectin (optional)

1. First, you will need to make sure all of your peppers are diced.

2. Heat up 1 or 2 large skillets and put about 3 tbsp of oil in them (you can use any oil, a good option is lard or tallow).

3. In your preheated pans, put 4-5 cups of the peppers at a time, fry them until they are soft and most of their juices have evaporated. Then place them in a large pot, and cook more of the peppers until you have sautéed all of them.

4. Next you will add the rest of your ingredients, (except pectin) to your big pot, the spaghetti sauce, sugar, vinegar, salt.

5. Bring to a boil and simmer for 30 min to 1 hour with the lid off so that the sauce can render down and thicken.

6. If your sauce is still a bit thin, add in your pouch of liquid pectin, stirring for 5 min.

7. Preheat your clean pint jars, and prepare your lids. I like to do this by placing a few inches of water in a pan and putting my jars upside down in the water. Let your water boil and the steam will sanitize your jars. Leave them in the boiling water for 10 min, before you fill the jars.

8. Now it's time to fill your jars! Place a canning funnel in the mouth of your hot jar, and fill with the sauce, leaving 1 inch head space. Then place your lid and ring on, making sure the rim of your jar is clean.

9. When all your jars are filled, you can water bath can these for 10 min.

10. The next day, remove rings, checking to make sure that jars have all sealed properly. Label and store.

11. Great sauce to add flavour to any dish, such as a pizza sauce or spaghetti sauce.

Instructions