- 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
How to Make It
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.