Anaheim peppers are those often sold as "green chiles" by companies like Ortega. Canning them was an option, but since we don't regularly use green chiles it was not a good option.
One thing we have used quite a bit lately is hot sauce. Two favorites are Cholula and Tabasco. How hard could it be to make hot sauce from Anaheim peppers?
Turns out, not difficult at all...
A quick bit of research pointed towards a basic formula that we adapted as described below.
Anaheim Pepper Sauce
18 Anaheim peppers, seeded and sliced
2 jalapeno peppers, seeded and sliced
1.5t granulated garlic
5c distilled white vinegar
3 16oz wide mouth canning jars, with lids
Sterilize the canning jars and set aside to cool. Meanwhile, prepare the peppers and bring the vinegar to a boil. Add 1/2t salt and 1/2t granulated garlic to each of the canning jars. Fill each jar with the sliced peppers, lightly packed. Top each jar with the boiling vinegar, leaving 1/2 inch head space. Seal the jars and process following the steps for canning high-acid food.
The pepper sauce should be ready in 3 weeks -- stay tuned.
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