Recipes and Cooking Spicy Barbecue Sauce 4.0 (5) Add your rating & review Learn how to make barbecue sauce from scratch with this recipe that starts with fresh tomatoes. To give your homemade barbecue sauce some kick, add fresh jalapeño chile peppers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Cook Time: 3 hrs 45 mins Process Time: 20 mins Total Time: 4 hrs 45 mins Servings: 120 Yield: 4 to 5 pints or 9 half-pints Jump to Nutrition Facts Ingredients 12 pound ripe tomatoes 3 cup chopped onions (3 large) 2 cup chopped celery 2 cup chopped red or green sweet peppers (3 medium) ½ cup seeded and chopped fresh jalapeño chile peppers* 3 cloves garlic, quartered 2 cup vinegar 1 ½ cup packed brown sugar 3 tablespoon Worcestershire sauce 4 teaspoon salt 4 teaspoon dry mustard 4 teaspoon paprika ½ teaspoon ground black pepper Directions Remove stem ends and cores from tomatoes. Cut tomatoes into quarters. Place tomato quarters in a 10- to 12-quart stainless-steel, enamel, or nonstick heavy pot (pot may be full). Cook, covered, over low to medium heat about 30 minutes or until tomatoes are soft. Stir in onions, celery, sweet peppers, jalapeño peppers, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Press tomato mixture through a food mill. Discard seeds and skins. Measure 19 cups tomato mixture; return to pot. Measure the depth of the mixture with a ruler. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 1 1/2 hours or until mixture is reduced by half, stirring occasionally. (Measure depth again with a ruler; should be half of original depth.) Stir in vinegar, brown sugar, Worcestershire sauce, salt, dry mustard, paprika, and black pepper. Simmer, uncovered, about 1 hour more or until mixture reaches desired consistency, stirring frequently. Ladle hot sauce into hot sterilized half-pint and/or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 4 to 5 pints or 9 half-pints. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Freezer Directions: Prepare as directed through Step 3. Place pot containing sauce in a sink filled with ice water; stir mixture to cool. Ladle sauce into wide-top freezer containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 10 months. Rate it Print Nutrition Facts (per serving) 22 Calories 5g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 120 Calories 22 % Daily Value * Sodium 88mg 4% Total Carbohydrate 5g 2% Total Sugars 4g Vitamin C 9.2mg 46% Calcium 10mg 1% Iron 0.2mg 1% Potassium 127mg 3% Folate, total 8.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.