Rochester Club Sauce

How to make Rochester Club Sauce Recipe - This delicious relish-with-a-kick is based on traditional recipes from upstate New York, where most hamburger and hot dog joints have their own proprietary sauces. You may find yourself craving this even without the burger.

Ingredients:

12 ripe tomatoes

2 large sweet onions, diced

2 cups (400 g) sugar

2 cups (475 ml) cider vinegar

6 dried red peppers, stemmed, seeded, and roughly chopped

1 tablespoon (15 g) kosher salt

Method:

Fill a large (8-quart, 8 L) saucepan with water and bring to boil over high heat.

Slice an X on the bottom of each tomato and plunge them into the pan, leaving them submerged for 10 seconds. Using tongs, remove the tomatoes to a plate.

When the tomatoes are cool, peel and core them and then cut in half horizontally. Squeeze out some of the seeds and juice and then chop. (If you prefer, you can pulse them in the food processor.)

In a large (8-quart, 8 L) saucepan over medium heat, simmer the tomatoes, onions, sugar, and cider vinegar for 1 1/2 to 2 hours or until thick, stirring occasionally. Add peppers and salt and simmer for 30 minutes more.

During the second cooking phase, sterilize four 1-pint (475 ml) mason jars and lids: Wash the jars, lids, and screw bands in hot soapy water and rinse well.

Dry the  screw bands and set aside. Place the jars and lids in a deep, 8- to 10-quart (8 to 10 L) pot and add enough water to cover by 1 inch (2.5 cm). Boil for 10 minutes.

Remove the jars and lids and dry them carefully. The jars should still be warm when you fill them. Transfer the sauce to the jars and seal. Cool to room temperature before refrigerating. This sauce can keep, refrigerated, for 3 months.