If you would like to try something different with your abundance of tomatoes, here is a great recipe! It is sure to please the men in your life! Hunting season is just around the corner...
Jack Daniel's Chipotle Barbecue Sauce
Ingredients:
1/2 bushel tomatoes (about 25 lbs)
4 mild peppers
2 hot peppers
3 large onions
2 heads garlic
1 bunch celery
2 teaspoon chipotle chili pepper
2 tablespoons dry mustard
2 tablespoons smoked paprika
2 tablespoons salt
3 cups brown sugar
1 cup balsamic vinegar
1 cup red wine vinegar
6 cans tomato paste
1 cup Jack Daniel's Whiskey
Directions:
Roughly chop vegetables and put in baking pans. Do not skin tomatoes. Just separate cloves of garlic. No need to take off skin. Bake at 350 degrees for 1 1/2 hours. Allow to cool enough to touch. Vegetables should be floating in a clear juice.
Vegetables before cooking. |
Drain vegetables in a colander (very important).
By straining, you do not have to spend hours cooking down your sauce to thicken. |
In sections, blend vegetables in a blender.
Pour sauce into a fine mesh strainer over a deep pot. Agitate (tapping strainer on pot below works well) to strain out skin and seeds. This sounds difficult but is really easy and fast. It produces a thick sauce.
After agitation, seeds and skins great for dehydrating and grinding for powder to add to sauces and soups. |
Sauce after straining. |
Ladle into prepared jars. Water bath 30 minutes at a full boil.
Makes about 16-18 pints.
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