BBQ Sauce

This recipe will make about 4 pint jars.

Ingredients:

• 4 quarts peeled, cored, chopped, red-ripe tomatoes (about 24 large)

• 2 cups chopped celery

• 2 cups chopped onions

• 1 ½ cups chopped sweet red or green peppers

• 2 hot red peppers, cored and chopped

• 2 cloves garlic, crushed

• 1 cup brown sugar

• 1 tbsp dry mustard

• 1 tbsp paprika

• 1 tbsp salt

• 1 tsp black peppercorns

• 1 tsp Tabasco Sauce

• 1 ¼ tsp cayenne pepper

• 1 ¼ cups vinegar (5%)

Instructions:

1. Combine tomatoes, onions, celery 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).

2. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of ketchup, about 1.5-2 hours.

3. As mixture thickens, stir frequently to prevent sticking.

4. Remove bag of peppercorns. Pour hot sauce into hot jars, leaving ½-inch headspace. Wipe jar rims. Adjust lids and process.

5. Process in a Boiling Water Bath: Half Pints or Pints.....20 minutes

Recipe from from the “So Easy to Preserve”, a University of Georgia Extension Canning Cookbook