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| Barbecue sauce #13
1 gallon of diced tomatoes (I used restaurant size can)
8 stalks celery, minced
3 green peppers, minced
1/2 teaspoon of black pepper
1 jalapeno chili, minced
1 serrano chili, minced
1 cup of brown sugar, packed
1/2 teaspoon of minced garlic
1 tablespoon of dry mustard
1 tablespoon of paprika
1 tablespoon of salt
1/8 teaspoon of cayenne pepper
1 cup of vinegar, clear
2 tablespoons of liquid smoke
Combine all ingredients in large pot. Cook until vegetables are all cooked up stirring occasionally to prevent scorching. Cook until the consistency of catsup. It could take 1-1/2 hours or more. Be sure and use low heat. Its easier to keep from sticking this way. Ladle into hot sterilized jars with 1/4 inch headroom. Process 1/2 pints and pints 20 minutes in boiling water bath. Yield is about 8 half pints or 4 pints. Approx.
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