Perfect for summer parties, this delicious sweet and spicy barbecue sauce is great for grilling meat, fish, corn, you name it! And you can get all the fresh ingredients right from Muzzarelli Farms. Make a batch or two for your late summer and fall festivities.
This recipe yields eight four-ounce servings. Each serving has a whopping 1,335mg of potassium, and seven grams of fiber, with only one gram of fat. If you want 16 servings, just double the amount of each ingredient.
Sweet Chili Jalapeño Barbecue Sauce
- 8 lb. (18 cups) fresh tomatoes peeled and chopped (1 large tomato, or 3 medium-sized tomatoes, is roughly equal to 1 pound)
- 2 cups chopped onions
- ½ cup chopped celery
- 5 cloves garlic, minced
- 1 cup packed brown sugar
- 3 chopped and seeded jalapeños
- 1-2 yellow hot peppers (omit if you don’t want it too spicy)
- 1 tbsp. ground cumin
- 2 tbsp. chili powder
- 3 tbsp. Worcestershire sauce
- ¼ cup lime juice
- ½ tbsp. dry mustard
- 1 tbsp. salt, or to taste (keep at a minimum if you’re on a salt-restricted diet)
Wash and core the tomatoes. Quarter and place in a heavy stock pot. Boil the tomatoes until the water is all released.Strain the peels and seeds out by pouring through a mesh strainer and scraping with a spatula or wooden spoon. Work in small batches and be careful not to splash yourself with hot tomatoes. Discard the tomato pulp and pour the liquid back into the stock pot.
Core and seed the peppers wearing disposable gloves and a mask or a dish towel tied around your nose and mouth if sensitive to capsaicin.
Add the remaining ingredients for the sauce and simmer over low heat for 1½ to two hours or until desired thickness. Stir occasionally. Taste frequently and add spices as needed.
Cool the sauce and place in a blender or food processor. Pulse until desired consistency. Place in freezer jars or bags.
