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Posted By archives On October 24, 2010 @ 4:32 pm In Sauces & Seasonings | No Comments
Submitted by: Jeff
nothing fancy about this recipe, it’s straight out of the ball blue book except i don’t use celery (evil vile weed).
4 quarts peeled, cored, chopped ripe tomatoes (about 24 large)
2 cups chopped celery
2 cups chopped onions
2 cups chopped bell pepper (i use red)
2 hot red peppers ( i use more and what ever i have in the garden)
1 cup brown sugar
2 cloves crushed garlic (i use more)
1 tbs dry mustard
1 tbs paprika
1 tbs salt
1 tsp peppercorns
1/8 tsp cayenne
1 cup vinegar
Combine tomatoes, onions, celery, and peppers. cook until vegetables are soft, about 30 minutes. press through a fine sieve or food mill. cook until mixture is reduced to about one half, about 45 minutes. tie peppercorns in cheese cloth bag and add with remaining ingredients and cook slowly until mixture is the consistency of ketchup, about 1 1/2 hours. as mixture thickens, stir frequently to prevent sticking. pour hot into hot jars leaving 1/4 inch head space. adjust caps. process 20 minutes in boiling water bath.
Makes 4 – 5 pints
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