Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large non-aluminum pot over medium-high heat, combine all ingredients. carefully bring to a boil, and boil for about 5 minutes. let cool, then puree mixture in a blender. return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. again, be careful of the vapors. let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids. process in covered hot water bath for 10 minutes. place in a cool, dark place to "mature" for 2 to 3 months.

Target recipe: rinse peppers, remove stems, and chop coarsely. wear latex gloves or coat your hands with oil before handling (and if you value your eyes, wash your hands multiple times before changing your contact lenses). combine in a large bowl with the salt, cover, and let sit for 2 days, stirring about every 12 hours. add vinegar and puree; place mixture in a sterilized 1 quart glass jar and refrigerate. as you use peppers, continue to chop them and add to the jar. when the jar is filled, remove and puree the sauce, place in a clean jar, and age for at least 2 months or until it reaches the desired flavor.