Servings: 4 to 5 quarts
1 gallon tomato puree (4 28 oz cans)
2 cups oil
1 Tbsp salt
2 cups water
Banana peppers- mild, hot or mixed. I start with a 6 qt bucket full of cut and seeded peppers. Cut peppers lengthwise and seed. I always have extra to add as the sauce cooks down.
Combine ingredients for sauce and add peppers to sauce. Cook until the peppers are transparent. As sauce starts to cook down, add more peppers. You will think you have too many peppers but just remember more is better and if you think you have enough, add more! When peppers become transparent, fill your freezer containers full of peppers first. Stuff them down as much as you can, then add sauce over the top.
Admin note: This was originally submitted as a BWB recipe, but due to the amount of oil, we can’t recommend this as a safe canning recipe and have edited the instructions accordingly. It should freeze just great. You can also refrigerate and use within a week.
Submitted by: maribeth on September 23, 2011