Blanch tomatoes by plunging them into boiling water for 1 minute, then rinse with cold water. Remove the skins, then core and chop the tomatoes.
Put the tomatoes,celery, onions, and bell peppers in a large sauce pan. Cook until the vegetables are soft about 30 minutes.
Press through a fine sieve or food mill and return to the pan. Combine cooking over low heat until the mixture is reduced by about one-half, about 45 minutes. Stir often and be careful not to burn.
Tie the peppercorns in a cheescloth bag, add with remaining ingredients and cook slowly until the mixture is the consistency of ketchup, about 1 1/2 hours. As the mixture thickens stir frequently to prevent sticking. Remove the spice bag. Pour into hot jars leaving 1/4 inch headspace.
Adjust caps process in boiling water canner for 20 minutes
Originally Submitted
9/15/2012
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