also found in bernardin book but i altered it as should anyone seeking a certain flav/taste/heat/uniqueness 
8 cups chopped peeled tomatoes
1-1/2 cup chopped/seeded hots ( your choice ) { i use 4 cups hab + 1 cup golden cayenne }
4 cups vinegar divided
1 cup granulated white sugar
1 tbsp pickling salt
2 tbsp pickling spice
combine tomatoes , peppers and half your vinegar , cook until soft , remove from heat and puree in blender ( very small amounts at a time as with the temperature heat of the contents it will blow off your blender lid and you will be covered in scorching hot hot sauce , it really hurts i learned the hard way )
Return to heat and add the salt spice and sugar ( spice in cheese cloth or tea bag )
stirring until tickened add remaing 2 cups of vinegar and cook to desired consistency ( i cook until i dont get the waft of vinegar anymore ) i also overloaded on peppers to make this a thicker sauce , also i chose not to remove seeds and placenta
8 cups chopped peeled tomatoes
1-1/2 cup chopped/seeded hots ( your choice ) { i use 4 cups hab + 1 cup golden cayenne }
4 cups vinegar divided
1 cup granulated white sugar
1 tbsp pickling salt
2 tbsp pickling spice
combine tomatoes , peppers and half your vinegar , cook until soft , remove from heat and puree in blender ( very small amounts at a time as with the temperature heat of the contents it will blow off your blender lid and you will be covered in scorching hot hot sauce , it really hurts i learned the hard way )
Return to heat and add the salt spice and sugar ( spice in cheese cloth or tea bag )
stirring until tickened add remaing 2 cups of vinegar and cook to desired consistency ( i cook until i dont get the waft of vinegar anymore ) i also overloaded on peppers to make this a thicker sauce , also i chose not to remove seeds and placenta
