Favorite Barbecue Sauce

Sauce glazed chicken thighs

I have been making this barbecue sauce for a long time now. It is a favorite of mine and when the tomatoes are plentiful I am sure to make a couple of batches. I know a lot of you have extra tomatoes so maybe with the holiday coming up and many a cook out planned I thought I would share the recipe with you now. It can be canned or frozen. Use plum or paste-type tomatoes if you can to reduce cooking time. They are meatier. Also, don’t be put off by the long list of ingredients. I promise it is worth it.

Favorite Barbecue Sauce

16 lb. tomatoes, peeled and cut up

1/2c. pickling spice

2 sticks cinnamon

2 t. whole allspice

1 t. mustard seed

1 t. whole peppercorns

1/2 t. whole cloves

8 c. cider vinegar

5 c. sugar

2 c. brown sugar

1/3 c. Worcestershire sauce

1/2 c. lemon or lime juice

2 large onions, minced

6 cloves garlic, minced

2 T non-iodized salt

2 T. red pepper flakes

2 T. chili powder

1 T. paprika


Cook tomatoes over medium heat until soft, stirring often. Run tomatoes through a food mill or food strainer to remove seeds and crush tomatoes. Return this tomato sauce to kettle. Place pickling spice, cinnamon, allspice, mustard seed, peppercorns and cloves together in a piece of food-safe cheesecloth and tie securely. Place in kettle with tomato sauce and all remaining ingredients. Cook over high heat, stirring as sauce thickens until sauce reaches desired thickness. Remember you put in 8 cups of vinegar, this is going to take a while. Of course, it’s so thin in the beginning, at least you won’t have to stir it very often. My experience has been that the whole process takes 2-3 hours, but it could take less if you keep stirring and keep the burner on high. The sauce will cook down to about 6-7 pints, give or take a little.  Process in a boiling water bath for 10 minutes or freeze.





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