This BBQ sauce recipe compliments grilling meats using Kentucky bourbon. It makes 4 cups of sauce that can be stored in the canning process.
½ onion, minced or 1 tablespoon powdered onion
4 cloves garlic, minced or 1 tablespoon dry garlic powder/flakes
¾ cup bourbon whiskey
½ teaspoon ground black pepper
½ teaspoon sea salt
¼ teaspoon dry mustard
2 cups ketchup
¼ cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
2 tablespoons lemon juice
¼ cup Worcestershire sauce
½ cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste
- In a large skillet over medium heat, combine onion, garlic, and bourbon. Simmer for 10 minutes or until onion is translucent or dissolved in the case of flakes. Mix in the remaining ingredients and stir.
- Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer to make smooth sauce.
For water-bath canning (about 3 pints):
20 cups chopped cored peeled tomatoes (21 medium size)
2 cups finely chopped onions (3 to 4 medium size)
4 cloves garlic, minced/finely chopped
1 tablespoon hot pepper flakes
1 tablespoon celery seeds
1 cup cider vinegar
1/3 cup lemon juice
3/4 cup Worcestershire sauce
1 cup bourbon whiskey
1 tablespoon sea salt
1 tablespoon dry mustard
3 pint (16 oz) preserving jars with lids and bands
- Combine tomatoes, onions, pepper flakes and celery seeds in a large steel saucepan. Bring to a boil at medium-high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.
- Transfer mixture in working batches, to a sieve placed over a stainless steel bowl or glass and press with the back of a spoon to extract all liquid. You can use a food mill for this. Discard solids.
- Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, and mustard. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of commercial barbeque sauce, about 30 minutes.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil, Set bands aside.
- Ladle hot sauce into hot jars leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.