Homemade BBQ Sauce
Directions
- 1Combine tomatoes, onions, garlic, hot pepper flakes, and celery seeds in a large stainless steel pot.
- 2Bring to a boil over high heat, stirring often.
- 3Reduce heat, cover, and simmer until vegetables are soft, about 30 minutes.
- 4Blend the mixture right in the pot with an immersion blender (or carefully in batches in a regular blender) until smooth.
- 5Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger, and cinnamon.
- 6Bring back to a boil, then reduce heat and simmer uncovered, stirring often, until thickened to a thin barbecue sauce consistency, about 30–45 minutes.
- 7Meanwhile, prepare your canner, jars, and lids.
- 8Ladle hot sauce into hot jars, leaving ½ inch headspace.
- 9Remove air bubbles and wipe rims.
- 10Apply lids and bands fingertip tight.
- 11Process in a boiling-water canner for 20 minutes (adjust for altitude).
- 12Turn off heat, let rest 5 minutes, then remove jars to cool 12–24 hours.
- 13Check seals, lids should not flex when pressed.
Ingredients
- 20 cups chopped cored peeled tomatoes
- 2 cups finely chopped onions
- 3 garlic cloves, finely chopped
- 1 Tbsp hot pepper flakes
- 1 Tbsp celery seeds
- 1.5 cups lightly packed brown sugar
- 1 cup white vinegar (5% acidity)
- 0.333 cup bottled lemon juice
- 1 Tbsp liquid smoke (optional)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp molasses
- 2 Tbsp salt
- 2 Tbsp pepper
- 1 Tbsp ground cumin
- 1 teaspoon chili powder
- 1.5 Tbsp ground mace or nutmeg
- 1 Tbsp dry mustard
- 1 tsp ground ginger
- 1 tsp ground cinnamon
Equipment
large stainless steel potimmersion blenderregular blendercannerjarslids
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