Saturday, September 21, 2013

Spicy Barbecue Sauce, Made From Scratch

I participated in a tomato flash mob today and decided to use the opportunity to make a batch of spicy BBQ sauce. What is a tomato flash mob? Well, it was a call for help from a local farm, Taproots, to help use up tomatoes they had harvested. I picked up two cases at 25 pounds each, for 25$ a case. They were ripe, juicy and beautiful- I'm so happy I got to participate and learned about this event.  I added a few tomatoes from our garden that also needed to be used up and quickly got to work.
Putting tomatoes through our tomato press to extract the pulp and tomato juice.
The recipe I have for the sauce came from a canning magazine I picked up a couple of years ago. I only made two additions- I added tomato paste and two teaspoons of balsamic vinegar. This recipe is delicious and well worth the time to make it!

12 lbs ripe tomatoes, which turns into 19 cups of puréed tomatoes
3 cups chopped onions
2&1/4 cups chopped celery
2&1/4 cups chopped bell peppers
1/2 cup finely diced hot pepper such as Serrano or jalapeño
3 cloves of garlic, diced fine
2 cups vinegar
1&1/2 packed brown sugar
3 tbsp Worcestershire sauce
1 small can, 6 oz, tomato paste
2 tsp balsamic vinegar
4 tsp fine sea salt
4 tsp smoked paprika
4 tsp dry mustard
1/2 tsp ground black pepper

1) Purée/press tomatoes with a tomato press or use a blender. Add tomato mixture to a pot, then add onions, celery, peppers, and garlic. Cook for 45 minutes, gently simmering.
Beautiful tomato pulp!

2) Press mixture through a sieve, then put liquid back into a pot. Bring to a boil, then reduce heat to simmer. Simmer for 1 hour, aim to have it reduced by close to half. Stir frequently.

3) Stir in vinegar, brown sugar, tomato paste, seasonings and continue to simmer. Monitor for thickness, once it has the consistency you want, you are done. Add the balsamic vinegar and give it a final stir.

4) Ladle hot BBQ sauce into warm, sterilized jars, leaving 1/2 inch of headroom. It should yield 5 pint jars. Process jars for 35 minutes in hot water bath and then let cool.


1 comment:

  1. Store in fridge or on shelf? How long is shelf life?



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