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Barbecue Sauce
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Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
Boil tomatoes for 20 minutes and skin. Then process through a Fabio Leonardi Tomato Mill.
Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half (about 45 minutes).
Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1-1/2 to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns.
Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
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Ingredients
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4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes) 2 cups chopped celery 2 cups chopped onions 1-1/2 cups chopped sweet red or green peppers (about 3 medium peppers) 2 hot red peppers, cored, and chopped 1 teaspoon black peppercorns 2 cloves garlic, crushed 1 cup brown sugar 1 tablespoon dry mustard 1 tablespoon paprika 1 tablespoon canning salt 1 teaspoon hot pepper sauce (e.g., Tabasco) 1/8 teaspoon cayenne pepper 1-1/2 cups of (5%) vinegar
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