Barbecue Sauce
Equipment: Boiling-water-bath canner; four 1-pint jars
Ingredients:
24 large red-ripe tomatoes
3 celery stalks, chopped
2 medium onions, chopped
2 medium red bell peppers, chopped
1 teaspoon whole, black peppercorns
1 cup firmly packed brown sugar
1 cup distilled white vinegar
2 hot serrano chiles, seeded and chopped (wear rubber gloves to prevent burns).
2 cloves garlic, minced
1 tbsp. dry mustard
1 tbsp. paprika
1 tbsp. salt
1 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
- Blanch the tomatoes by plunging them into boiling water for 1 min., then rinse with cold water. Remove the skins, core, and chop the tomatoes.
- Put tomatoes, celery, onions, and bell peppers into a large saucepan. Cook until soft, about 30 min.
- Press through a fine sieve or food mill and return to the pan. Continue cooking over low heat until the mixture is reduced by about one-half, about 45 min. Stir often and do not let burn.
- Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until the mixture is the consistency of ketchup, about 1.5 hours. As mixture thickens, stir frequently to prevent sticking. Remove spice bag.
- Pour into hot, clean jars, leaving 1/4 inch of headspace.
- Cap, seal, and water-bath process for 20 minutes, adjusting for elevation if more than 1,000 feet above sea level.