Homemade Barbecue Sauce
Ingredients
- 6 pounds tomatoes
- 2 cups chopped onion
- 4 garlic cloves
- 1 jalapeno
- 2 cups apple cider vinegar
- 1 cups packed brown sugar
- 1/2 cup molasses
- 1 T crushed aleppo pepper
- 1 T dry mustard
- 1 T kosher salt
- 1 T smoked paprika
Instructions
- Chop the tomatoes and onions and heap them in a large, non-reactive pot. Peel the garlic cloves and slice the jalapeno into quarters, and add it all to the pot, along with a splash of water to prevent burning.
- Set the pot over high heat and bring to a boil. Once it bubbles, reduce the heat to medium-high and cook for 25-30 minutes, until the tomatoes and onions are entirely tender.
- Fit a food mill with its finest screen and push the tomato mixture through to separate out the flesh from the sauce. Work the pulp until it is very dry.
- Return the sauce to the pan and add the vinegar, brown sugar, molasses, and spices.
- Bring to a boil and reduce for 45-55 minutes, until the sauce has reduced by approximately half and is quite thick.
- While the sauce reduces, prepare your boiling water bath canner and four 12 ounce jars.
- When the sauce is ready, funnel it into the prepared jars. Wipe the rims, apply the lids and rings (or lug lids, if you're using sauce bottles), and process in a boiling water bath canner for 20 minutes.
- When the time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
- Once they've cooled, check the seals. Sealed jars/bottles can be stored at room temperature until opened. Any unsealed jars should be refrigerated and used promptly.