Tomato Based Barbecue Sauce Recipes

Steps:

• In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
• Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.
• Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using.

Steps:

• Heat the oil in a large saucepan over medium high heat.
• Add the onion, garlic and ginger.
• Saute until the onion is translucent, about 5 minute.
• Add the tomatoes, oregano, chile pieces, vinegar, honey, and soy sauce.
• Stir to combine and lower the heat to medium low.
• Grind the whole spices (cardamom, cloves, fennel, cinnamon stick, and mustard seeds) in a spice grinder or for a workout in a mortar.
• Add the spices to the sauce.
• Simmer, stirring frequently to prevent sticking, until the sauce is thick and tasty, up to 2 hours.
• Strain sauce or put through a fine disk of a food mill.
• Use immediately or refrigerate for short term use. Can also be canned.

Steps:

• In a blender or in a food processor fitted with the steel blade purée the onion with the vinegar, add the ketchup, the apple juice, the brown sugar, the oil, the garlic, the gherkin and gherkin juice, the mustard, the celery seeds, the Worcestershire sauce, the Tabasco, the cayenne and the turmeric, and blen the mixture until it is smooth. Transfer the mixture to a stainless steel or enameled saucepan, bring it to a boil, stirring, and simmer it, stirring, for 20 minutes. Let the sauce cool. (The sauce may be prepared up to 1 week ahead and kept covered and chilled.)

Steps:

• Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture.
• Simmer for 15 to 20 minutes over low heat.
• Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

Steps:

• In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Steps:

• *Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. 1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2. Combine prepared tomatoes, celery, onions, and peppers. Cook until vegetables are soft (about 30 minutes). Puree using a fine sieve, food mill, food processor or blender. Cook until mixture is reduced to about one half, (about 45 minutes). 3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until mixture is the consistency of catsup, about 1½ to 2 hours. As mixture thickens, stir frequently to prevent sticking. Remove bag of peppercorns. 4. Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. 5. Process in a boiling water canner 20 minutes for half pint or pint jars. Let cool, undisturbed, 12 to 24 hours and check for seals.

Steps:

• Combine all the ingredients and slowly bring to a simmer until sugar is dissolved.
• Stir frequently.
• Let cool.