Spicy Barbecue Sauce
This sauce has the great flavors of a classic mop sauce you would use to baste your chicken or ribs.
- 12 lbs tomatoes for tomato puree*
- 1 cups chopped celery
- 1 cups chopped onions
- 3/4 cups chopped seeded green bell peppers
- 2 pc. jalapeno (for hotter use seranos or habeneros) peppers, seeded and chopped (I left seeds in for hotter sauce)
- 1/2 t. black pepper - fresh ground is best
- 1 1/4 cups white vinegar
- 3/4 cups lightly packed brown sugar
- 2 cloves garlic, finely chopped
- 1 T. dry mustard
- 1 T. paprika
- 1/2 t. kosher salt
- 1/4 t. red pepper flakes
Prepare 8 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.
* Core your tomatoes but you don't need to peel or seed. Run the tomatoes through a Victorio or Kitchen aid or use a food processor and strain the pulp through a fine mesh strainer to remove the peels and seed. If you want to leave the seeds and peels that is ok also.
Cut all the veggies and measure out the spices. Set aside.
In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and jalapeno peppers. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.
Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth. You can also use an immersion blender to complete the process.
Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 50 minutes. Add vinegar, brown sugar, garlic, and spices to the tomatoes. Increase heat to medium and boil gently, stirring frequently, for about 20 minutes.
Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 35 minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!