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BBQ Sauce

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"This rich barbecue sauce is flavorful and zesty, with a nice Cabernet Sauvignon wine adding depth of flavor. The spices can be adjusted to fit any palate."

List of Ingredients

◦ 4 to 6 quarts Roma or other plum tomatoes, peeled, cored, and chopped
◦ 3 bell peppers (1 red, 1 orange, and 1 yellow), seeded and chopped
◦ 1 white onion, chopped
◦ 1 red onion, chopped
◦ � bunch fresh thyme leaves, stems removed
◦ 1 cup fresh basil leaves
◦ 10 to 12 cloves garlic, chopped
◦ 1 tablespoon olive oil
◦ 2 cups firmly packed brown sugar
◦ 1 can (12 ounces) tomato paste
◦ 1 cup dry red wine
◦ � cup Worcestershire sauce
◦ � cup balsamic vinegar
◦ 2 tablespoons granulated sugar
◦ 1 tablespoon Tabasco
◦ 1 tablespoon freshly ground black pepper
◦ 2 teaspoons garlic powder
◦ 1 teaspoon table salt



Recipe

In a large skillet over medium-high heat, saut� the tomatoes, bell peppers, white and red onions, thyme, basil, and garlic in the olive oil until tender, 5 to 8 minutes. Transfer the mixture to an 8-quart stainless steel stockpot. Over medium heat, simmer the vegetables until soft, stirring occasionally, about 2 hours.

Using a blender, pur�e the vegetables in small amounts until smooth (hold a towel over the blender lid to ensure hot vegetables don't splash up). Return the pur�ed mixture to the stockpot. Stir in the brown sugar, tomato paste, wine, Worcestershire, vinegar, granulated sugar, Tabasco, black pepper, garlic powder, and salt.

Cook the sauce over medium-low heat, stirring frequently, until the volume is reduced by at least one-third and the sauce is thick when dropped by the spoonful onto a plate. This can take several hours. Or you can cook the mixture in a slow cooker on low heat, with the lid offset on the rim of the pot, stirring occasionally, until the sauce is thick, about 2 hours. Remove the pot from the heat.

Ladle the sauce into hot jars, leaving � inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process pint jars in a water bath canner for 20 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals, and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes 4 or 5 pint jars



� Serving Suggestion:
This sauce makes a delicious marinade for chicken, steaks, ribs, and beef as a marinade. Brush on additional fresh sauce (not the sauce used as the marinade) before serving.