WW-03470     Revised 1991  

Tomato Products

Barbecue Sauce*

4 qts. peeled, cored, chopped red-ripe tomatoes (about 24 large)
2 cups chopped celery
2 cups chopped onion
1½ cups chopped sweet red or green peppers (about 3 medium)
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
1/8 tsp. cayenne pepper
1 cup vinegar

Yield: About 4 pints

Procedure: Combine tomatoes, onions, celery, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a food sieve, food mill, food processor, or blender. Cook until mixture is reduced to about one-half (about 45 minutes). Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns. Pour hot sauce into hot jars, leaving a ½-inch headspace. Wipe jar rims. Adjust lids and process.

*from So Easy To Preserve, Cooperative Extension Service, University of Georgia.

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