K C's Homemade Barbecue Sauce
- Stephen Ceideburg
- 4 lb Fresh tomatoes, diced
- 1/2 c Chopped onion
- 2 Garlic cloves, chopped
- 1/2 ts Thyme leaves
- 1 ts Basil leaves
- 1 c Fresh lemon juice
- 1 c Cider vinegar
- 1/2 c Brown sugar
- 4 ts Paprika
- 1 tb Salt
- 2 ts Cayenne
Cook the tomatoes with onion, garlic, thyme and basil in a heavy bottomed
saucepan for 25 to 30 minutes.
Rub the mixture through a sieve (if you don't want pulp).
Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne
pepper. Bring to a boil.
Pour the sauce into sterilized 1/2-pint jars. Put on lids and process in a
boiling water bath (212 degrees F.) for 10 minutes after water reaches
boiling point. Store for future use.
When it's time to use, spoon the sauce into a saucepan and add 1 tablespoon
oil; bring to a boil.
Makes six 1/2-pint jars.
PER TABLESPOON (without added oil): 10 calories, 0 g protein, 2 g
carbohydrate, 0 g fat, 0 mg cholesterol, 49 mg sodium, 0 g fiber.
From Vernell Davis, K.C Barbecue.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
Posted by Stephen Ceideburg
saucepan for 25 to 30 minutes.
Rub the mixture through a sieve (if you don't want pulp).
Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne
pepper. Bring to a boil.
Pour the sauce into sterilized 1/2-pint jars. Put on lids and process in a
boiling water bath (212 degrees F.) for 10 minutes after water reaches
boiling point. Store for future use.
When it's time to use, spoon the sauce into a saucepan and add 1 tablespoon
oil; bring to a boil.
Makes six 1/2-pint jars.
PER TABLESPOON (without added oil): 10 calories, 0 g protein, 2 g
carbohydrate, 0 g fat, 0 mg cholesterol, 49 mg sodium, 0 g fiber.
From Vernell Davis, K.C Barbecue.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
Posted by Stephen Ceideburg
