Kc's homemade barbecue sauce

Yield: 12 servings

Measure Ingredient
\N \N Stephen Ceideburg
4 pounds Fresh tomatoes, diced
½ cup Chopped onion
2 \N Garlic cloves, chopped
½ teaspoon Thyme leaves
1 teaspoon Basil leaves
1 cup Fresh lemon juice
1 cup Cider vinegar
½ cup Brown sugar
4 teaspoons Paprika
1 tablespoon Salt
2 teaspoons Cayenne

Cook the tomatoes with onion, garlic, thyme and basil in a heavy bottomed saucepan for 25 to 30 minutes.

Rub the mixture through a sieve (if you don't want pulp).

Add lemon juice, cider vinegar, brown sugar, paprika, salt and cayenne pepper. Bring to a boil.

Pour the sauce into sterilized ½-pint jars. Put on lids and process in a boiling water bath (212 degrees F.) for 10 minutes after water reaches boiling point. Store for future use.

When it's time to use, spoon the sauce into a saucepan and add 1 tablespoon oil; bring to a boil.

Makes six ½-pint jars.

PER TABLESPOON (without added oil): 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 49 mg sodium, 0 g fiber.

From Vernell Davis, K.C Barbecue.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91.

Posted by Stephen Ceideburg

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