Barbecue Sauce

Oxmoor House
about 2 1/2 pints


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6 pounds (about 12) tomatoes, peeled and cored
2 medium onions, quartered
2 cups chopped celery
1 1/2 cups chopped green pepper
2 hot red peppers
1 teaspoon whole peppercorns
1 cup firmly packed brown sugar
1 cup vinegar
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon dry mustard
1 tablespoon paprika
1/8 teaspoon red pepper
1 teaspoon hot sauce


Combine tomatoes, onion, celery, green pepper, and red peppers in a large stockpot; cook over medium heat, stirring occasionally, 30 minutes or until vegetables are tender. Press mixture through a sieve or food mill; return strained mixture to stockpot. Cook over medium heat, stirring occasionally, 30 minutes or until volume is reduced by half.

Tie peppercorns in cheesecloth; add to tomato mixture. Stir in remaining ingredients. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally. Remove and discard cheesecloth spice bag.

Ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling water bath 20 minutes. Use as a basting sauce when roasting beef, pork, or chicken.

Created date

February 2010