Free Recipe Friday – Spicy and Sweet Barbecue Sauce
Hello, Amish Readers! Here is today’s selection from Georgia Varozza’s The Homestyle Amish Kitchen Cookbook.
1 quart water
2 10-oz. cans tomato paste
2 lemons, seeded and cut into eighths
2 cloves garlic, minced
1 onion, chopped
6 bay leaves
1 tsp. celery salt
1 tsp. allspice
1 tsp. pepper
1 1/2 tsp. ground red pepper or pepper flakes
2 tsp. salt
1 1/2 cups brown sugar, packed
1 1/2 cups cider vinegar
Combine all ingredients in a large stockpot and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 45 minutes. Remove the lemon slices and bay leaves and discard.
When slightly cooled, transfer the barbecue sauce to sterilized jars with tight-fitting lids and refrigerate. This sauce can keep indefinitely if kept refrigerated.
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