BBQ Sauce Recipe
I posted this initially to figure out what to do with some extra tomatoes from the garden this year. Here's my recipe and I'm really happy how it turned out.
About 7 to 10 pounds of tomatoes (Not exactly sure how much they weighed, but I had about 5 quarts to start with)
2 cups chopped onions
3 cloves garlic (I'll go 5 next time)
Cut out the stems and any bad parts and quarter the tomatoes. Add to a big pot along with the chopped onions and garlic. Simmer for 30 minutes until the onions are translucent and soft.
Use a strainer or sieve to remove all the stems, skins, seeds, etc. You just want the pulp and the juice.
Add to the juice and pulp:
2 tsp coarse black pepper
1 1/2 cups brown sugar
2 T ground mustard
1 T paprika
1 tsp salt
1/4 tsp cayenne pepper
2 tsp Tabasco sauce
1/4 tsp ground allspice
1/2 cup molasses
1/4 cup apple cider vinegar
*** 2 T liquid smoke***
Simmer for about 4 hours or until it reaches the thickness you want.
Once you reach the desired thickness and you're ready to can, add the 2 T liquid smoke.
Can in a water bath, fully submerged, for 30 minutes.
This recipe made just over 4 pints.
It was really interesting how the flavors changed throughout the 4 hours. It started off pretty gross, but once it thickened, it had great sweetness and quite a bite from the cayenne. Next time, I might cut back a little on the cayenne and Tabasco, but it really wasn't bad.
Simmering 30 min with tomatoes, onions and garlic
Getting the pulp and juice with the strainer
Cooking down 4 hours. You can kinda see where I started
I would think that if you wanted to use this as a starter, you could add various other ingredients like apples (maybe simmer along with the tomatoes) or mix in some root beer. I would think some cherry chutney would mix in really well, too. Of course, you could also add a little bourbon.
This was my first time, but I'm really pleased with the final result. It's not smooth like store-bought. This is the real thing and the tomato pulp really adds a nice texture.
Edited by mfreel - 10/10/13 at 3:56pm