Spicy, hot and a little bit sweet! Just the way I like it!
I love barbecue sauce, but I’m not all about the super sugary bottled sauce in the grocery store. Some of them are so over-flavored that you can’t taste what you’re putting the sauce on. And when I’m buying a most delicious Boston butt from Mae Farm, I want to taste the pork as much as the sauce! We loooooove our Mae Farm meats! So this summer I experimented with making and canning some summer goodness in the form of homemade barbecue sauce. We just broke open our first jar (how did it take us so long???) and it is really quite good! A little sweet, spicy hot and rich with allspice and cloves, this barbecue sauce has a deep, rich taste, but it allows the flavor of your food to come through.
Here is a super tip on peeling tomatoes. Freeze whole tomatoes the night before you make your sauce. Run the frozen tomatoes under warm water and the skins will slip off! Totally easier than blanching!
This recipe is adapted from my all-time favorite canning recipe book, Put ‘Em Up by Sherri Brooks Vinton (order it HERE).
Charred Pepper Barbecue Sauce (makes about 4 pints)
- 1 lb. fresh chili peppers (note: red colored peppers will make a more pleasing colored sauce)
- 2 tbsp. olive oil
- 5 lbs. ripe tomatoes
- 1 lb. yellow onions, peeled and chopped
- 2 cups organic brown sugar, lightly packed
- 1 1/2 cups cider vinegar
- 2 organic garlic cloves, peeled and minced
- 1 tbsp. ground allspice
- 1 tbsp. kosher salt
- 1 tsp. ground cloves
- Preheat an outdoor grill. Toss the peppers with olive oil. Place chili peppers on the hot grill and roast, turning often so that the skins are charred. This will take about 5-6 minutes, depending on the size of your peppers.
- Remove peppers from the grill and put in a paper bag or in a bowl. Close up the bag or cover the bol with plastic wrap. Wait 5 minutes or until peppers have cooled enough to handle. Wearing latex gloves or bare handed (be careful!), peel the outer skin off each pepper. Discard the skin and reserve the peppers in a bowl. If you don’t want your sauce to be spicy hot, discard the pepper seeds as well. Set peppers aside.
- Peel, core and chop the tomatoes and set aside.
- Combine the all ingredients in a large, nonreactive saucepan. Cover and bring to a boil. Remove cover, reduce the heat to medium low and simmer for 2 hours until the sauce is thickened.
- Puree with an immersion blender until smooth.
- Refrigerate sauce for up to 3 weeks or can using the hot water bath method. Ladle sauce into clean, hot pint jars, leaving 1/4 inch of headspace. Release any trapped air and wipe the rims clean with a damp paper towel. Center clean lids on jars and screw on jar bands. Process in a boiling bath for 20 minutes. Turn off heat, remove canner lid and let jars rest for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Crock Pot Pulled Pork (serves 6-8)
- 1 pasture-raised, hormone free Boston butt pork roast
- 1 pint Roasted Chili Barbecue Sauce
- Put the pork roast in the bowl of a slow cooker. Cover with sauce. Cook on low for 6-8 hours or high for 4 hours.
- Remove roast from the slow cooker and place on a cutting board. Pull pork apart into shreds using two forks.
- Skim any fat off the sauce in the slow cooker. Return pork to the sauce, toss well.
- Serve the shredded pork on buns, in quesadillas, on nachos, on pizza or just by itself!