Spicy Barbecue Sauce

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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.

Spicy Barbecue Sauce
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

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

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts (per serving)

22 Calories
5g Carbs
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.

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