Nuclear Fusion Chili Sauce

Since I made the salsa and pasta / pizza sauce really mild this year, I wanted to make a nuclear hot chili sauce to compensate. Something that I could use just like that, or mix into one of my other tomato sauces to spice it up a bit. I did some googling and asking around, and finally found a recipe that really appealed to me. I did not follow that recipe to the T - left out the salt and pepper, and the vinegar. The latter I believe was only added to make it suitable for boiling water canning, which I do not have to do since I pressure can.

I wanted a sweet tomato-based sauce that was spicey as heck, and that's what I got! It's got apples, peaches, pears and honey to sweeten it up. It calls for 10 lbs of tomatoes - I used 7 lbs of romas, 2 lbs of various heirlooms from my CSA, and about 1300 ml of canned diced tomatoes from my 2006 batch.

• 10 lbs roma tomatoes, peeled and cored
• 620g / 2.5 cups apple puree (I used Lobo)
• 800g / 3.5 cups peach puree (4 really huge ones)
• 630g / 2.5 cups pear puree
• 750g / 2.5 cups chopped red pepper
• 720g sweet onion (one really huge)
• 2 cups honey
• hot peppers to taste

Basically just puree everything and cook it down a good 2 or 3 hours. Add chili peppers according to your own taste - I wanted this to be nuclear and that is what it is! Shown here is 1 box of mixed peppers from Rochon farms at the Parkdale Market in Ottawa, and I used about 1.5 times this much - used a whole box I bought this week, and a half box left over from my salsa last week.

Note this is only suited to pressure canning - it should not be canned in a boiling water bath!!!

Yield on this batch was 5 x 500ml plus 21 x 250ml