Recipe - K Cs Homemade Barbecue Sauce

Stephen Ceideburg
4 pound Fresh tomatoes, minced
One half cup Chopped onion
2 Garlic cloves, chopped
One half teaspoon Thyme leaves
1 teaspoon Basil leaves
1 cup Fresh lemon juice
1 cup Cider vinegar
One half cup Brown sugar
4 teaspoon Paprika
1 tablespoon Salt
2 teaspoon 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 1/2pint 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 1/2pint 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini