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Barbecue Sauce

Yield about 2 1/2 pints


  • 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

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes