Bright, fruity, tangy, and medium-hot with Sugar Rush Stripey peppers and green tomatoes.
YIELDAbout 4 pints
TOTAL2½–3 hr
HEATMedium
CARD PROCESS15 min
THE STORY
A golden garden sauce built around the pepper harvest.
Brandon’s ripe Sugar Rush Stripey peppers brought natural fruitiness, medium heat, and their striped golden color to a Carolina-ish green-tomato sauce. Roasting rather than smoking kept it bright enough for chicken, pork chops, tenders, and fries.
This page preserves the development batch and its original card process, but does not represent an independently tested canning formula.
Method
Roast vegetables.Heat oven to 450°F. Roast tomatoes, whole Stripey peppers, and onion 25–30 minutes until softened and caramelized. Add garlic for the last 10 minutes.
Prep peppers.Cool slightly, remove stems, and discard.
Build base.Add roasted vegetables to a large pot. Cook 2–3 minutes, then add vinegar, maple syrup, honey, mustard, salt, pepper, coriander, ginger, celery seed, and optional pepper flakes.
Reduce.Simmer uncovered 45–60 minutes, stirring often, until it coats the back of a spoon.
Blend.Blend smooth, return to the pot, and simmer 5 minutes. Adjust salt, sweetness, or vinegar to taste for refrigerated use.
Recorded process.The original card calls for hot-filling pint jars with ½-inch headspace and boiling-water processing for 15 minutes, adjusted for altitude.
Preserve safely.For shelf-stable storage, use a process and formulation validated by USDA, NCHFP, or a qualified process authority. Otherwise refrigerate or freeze.
Safety: Do not alter acid or vegetable proportions for shelf-stable canning. This development recipe has not been independently process-validated.
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