Preparation info

  • Difficulty

    Easy

  • Makes about

    1

Appears in

Few things complete a cookout like a homemade barbecue sauce. It is one of those items we always keep on hand. And due to the natural acidity of the sauce, it will store exceptionally well in the fridge. This recipe exhibits our preferred balance between tang, sweetness, and spice. However, it is easy to make adjustments to your own personal taste, as well as to compensate for the flavors of different tomatoes. Add a little more vinegar for tang, a little more brown sugar for sweetness, and a little more hot sauce for heat.

Ingredients

  • 3 pounds (1.4kg) tomatoes
  • ½ medium sweet onion, chopped
  • 3 cloves garlic, crushed
  • ½ cup (120ml) apple cider vinegar
  • 1 tablespoon spicy brown mustard
  • ¼ cup (55g) brown sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon molasses
  • ½ tablespoon Homemade Sriracha or other hot sauce

Method

Directions

  1. In a large pot, combine all the ingredients. Bring the mixture to a simmer over medium heat, then lower the heat to low and simmer for 30 minutes, or until the tomatoes are very soft. Remove the sauce from the heat and allow to cool.
  2. In a blender, puree the sauce until smooth. Add water as needed if you desire a thinner sauce. Strain the sauce through a sieve and pour it into sterilized jars (see Note), leaving ¼ inch (6mm) of head-space. Allow the sauce to cool completely, then store it in the refrigerator for up to one month.
  3. For longer storage, can the sauce-filled jars in a water bath: Put the sealed jars in a large pot. Fill the pot with water to 1 inch (2.5cm) above the jars, and bring the water to a simmer. Simmer for 15 minutes. Remove the jars from the water and allow to cool. Store the sealed jars for up to 6 months.

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