Datil Pepper Hot Sauce

1/4 cup (not packed) seeded datil peppers (split in half and remove seeds and membranes.  Rubber gloves are good.  Don't touch your face until hands are thoroughly washed.). The amount is optional, depending on how spicy you like your sauce. Start with less peppers and taste the uncooked sauce after it has been blended and before you put it in the slow cooker. If it is not spicy enough add some more peppers until it meets your approval. Remember the sauce will cook down some and the peppers will permeate the sauce, so make it a little less spicy than you want it in the end.   Datil peppers can vary in hotness from plant to plant and season to season.

1 large red bell pepper, chopped

1 large sweet onion
6 cloves garlic
14 oz. bottle ketchup
3/4 cup white or cider vinegar
1 15 oz. can fire roasted tomatoes
1/2 cup brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. salt
1/2 cup red wine
2 cups fresh figs, stems removed
1 Tbsp. smoked paprika

Put all ingredients in blender or food processor (in batches if necessary).  Adjust seasonings and amount of peppers.   Add to slow cooker and cook on high for five to six hours until vegetable particles are soft, mixture thickens, and flavors are blended.  Refrigerate, freeze, or can in boiling water bath for 10 minutes.  Makes about six cups of sauce.    

Datil peppers are a St. Augustine specialty, said to have been introduced by Minorcans.  The sauce has many recipe variations.  This is mine.  The figs are a traditional addition and add some unique sweetness.  If your datil peppers are not ready when the figs are, freeze the peppers and use them when the next year's figs ripen.  Easy to make and sooo good on anything you would use catsup on or stirred into vegetable soup, or with crab cakes or salmon patties.