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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 pounds (about 12) tomatoes, peeled and cored |
2 medium onions, quartered |
2 cups chopped celery |
1 1/2 cups chopped green pepper |
2 hot red peppers |
1 teaspoon whole peppercorns |
1 cup firmly packed brown sugar |
1 cup vinegar |
2 cloves garlic, minced |
1 tablespoon salt |
1 tablespoon dry mustard |
1 tablespoon paprika |
1/8 teaspoon red pepper |
1 teaspoon hot sauce |
Directions:
1. Combine tomatoes, onion, celery, green pepper, and red peppers in a large stockpot; cook over medium heat, stirring occasionally, 30 minutes or until vegetables are tender. Press mixture through a sieve or food mill; return strained mixture to stockpot. Cook over medium heat, stirring occasionally, 30 minutes or until volume is reduced by half.
2. Tie peppercorns in cheesecloth; add to tomato mixture. Stir in remaining ingredients. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally. Remove and discard cheesecloth spice bag.
3. Ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling water bath 20 minutes. Use as a basting sauce when roasting beef, pork, or chicken.
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