Texas Homemade BBQ Sauce for Canning or OAMC
photo by ncmysteryshopper
- Ready In:
- 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
- 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.
Questions & Replies
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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.
This BBQ sauce was outstandingly perfect. The flavor was EXACTLY what i was looking for! A flavorful sauce with a kick. Tasted so much better than store bought. In the south we know our BBQ pretty well....and this is one of my new favorties. I did not have jalapenos so i cut up serrano peppers. I did not make 6 quarts of the sauce as I don't know what i would do with all that sauce LOL. I entered .25 in the Change size and it made a perfect small mason jar full! The math was pretty simple after finding a conversion chart for 1/16 of a gallon (8 ounces BTW).
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