Harissa Sauce For Canning

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 4 ounces dried chilies, seeded and stems removed (new mexican dried chilies preferred)
• 4 cups plum tomatoes (peeled, cored, seeded and chopped)
• 2 cups onions, peeled and chopped (about 8.5 oz)
• 3/4 cup brown sugar, lightly packed
• 1 cup cider vinegar (5% acidity) or 1 cup vinegar (5% acidity)
• 1/2 cup red bell pepper, seeded and chopped (about 2.5 oz)
• 3 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 4 tablespoons garlic, peeled and minced (about 2 oz)
• 1 tablespoon canning salt or 1 tablespoon kosher salt, more to taste

Recipe

• 1 soak the chilies in hot water until they soften, about 20 minutes.
• 2 drain, reserving about 1/4 cup of the soaking liquid.
• 3 in a blender or food processor, blend the chilies with the garlic, salt and about 3 tablespoons of the soaking liquid.
• 4 blend until you achieve a uniform paste; set aside.
• 5 in a large pot, bring the tomatoes, onions, sugar, vinegar, red pepper, cumin and coriander to a boil.
• 6 reduce the heat and boil gently, uncovered, until the mixture has the consistency of a thin tomato ketchup, about 25 minutes.
• 7 stir frequently to prevent scorching.
• 8 prepare jars and lids; bring water in canner up to boiling.
• 9 after the tomatoes have reached preferred consistency (or after 25 minutes), add the pureed chili mixture to the tomato mixture.
• 10 season with salt.
• 11 bring it all back up to a boil and continue to boil for 5 minutes, stirring frequently.
• 12 ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace.
• 13 run a plastic knife down the sides to remove air bubbles.
• 14 wipe the rims of the jars with a clean, wet paper towel, then center lids on the jars.
• 15 screw on bands until they are fingertip tight, taking care not to overtighten.
• 16 place filled jars in canner, making sure they are completely covered with boiling water by at least an inch.
• 17 put the lid on the canner and return to a boil once it reaches a rolling boil, let the jars process for ten minutes.
• 18 remove the jars to cooling rack or a tea-towel protected countertop to cool.
• 19 best flavor develops after two weeks.