Recipe by Mama's Kitchen (Hope)
Ok, in TEXAS we do NOT cook with sauce! It is only used as a condiment to top anything we want or to dip things in. There have been so many arguments started over whose is best- but we all know Mama's is best! This makes a bucket load so use the tool to change the number of servings or freeze, can or give away the rest. "Samantha in UK states that this is not safe to can as it has butter in it. I have never had a problem but please be aware of that info. If you are concerned please try substituting with ButterBuds / Molly McButter type butter substitute or do not can. Freezing is another option as well " If you do decide to can this use a Boiling Water Bath, process half-pints and pints for 20 minutes at 0-1000 feet in elevation, 25 minutes for more elevation.
Top Review by Mommaofmany
This is an excellent sauce. I have put up 12 pints and will make more as needed throughout the summer. I omitted the butter, since I was planning on canning it, and just added the onions to the mix with everything else. I didn't worry about chopping the peppers too fine; I just took my immersion blender to the sauce after the simmering.
- 1⁄2 cup butter
- 1 large onion, chopped
- 1 gallon ketchup
- 1⁄2 gallon tomato sauce
- 2 teaspoons salt
- 1 1⁄2 teaspoons seasoning salt
- 4 teaspoons pepper
- 6 garlic cloves, chopped
- 6 tablespoons sugar
- 2 tablespoons chili powder
- 4 tablespoons Worcestershire sauce
- 2 lemons, juice of
- 5 jalapenos, finely chopped
Directions See How It's Made
- Saute onion in butter until clear. Add garlic and sauté for 1 minute.
- Add all other ingredients and simmer for at least 30 minutes. *I throw the lemons in after I have squeezed the juice out and remove before serving.
- Taste and adjust seasoning as desired.
- Can be frozen, canned or stored in refrigerator for 6 months.