Barbecue Sauce
SCD BBQ sauce
Prep:
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Cook:
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Ingredients
4½ pounds ripe tomatoes
2 cups celery, chopped
1½ cups green pepper, chopped
3 medium size onions, chopped
5 cloves garlic, chopped
¾ cup honey
¾ cup vinegar
2 TBSP lemon juice
2 TBSP paprika
1 TBSP dry mustard
2 tsp salt
¼ tsp cayenne pepper
½ tsp chili powder
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2040 grams ripe tomatoes
240 grams celery, chopped
113 grams green pepper, chopped
3 medium size onions, chopped
5 cloves garlic, chopped
177 ml honey
177 ml vinegar
2 TBSP (30 ml) lemon juice
2 TBSP (30 ml) paprika
1 TBSP (15 ml) dry mustard
2 tsp (10 ml) salt
¼ tsp (1.25 ml) cayenne pepper
½ tsp (2.5 ml) chili powder
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Cut tomatoes in chunks and cook on medium heat until soft.
- Press thru food mill to remove seeds and skin. If you do not have a food mill, you can strain in a fine strainer. Return the puree to the pot.
- Add remaining ingredients.
- Bring to a boil on medium heat, stirring often.
- Simmer for about 2-2½ hours until thickened and of the consistency that you want.
- Remove from heat & cool.
- Smooth in blender.
- Return the puree to the pot and bring back to a boil (slowly).
- At this point I usually add another TBSP of paprika (for color only). You can also add more cayenne if you wish depending on how hot you want this.
- Pour into hot sterilized jars to within ¼ inch of top of jar.
- Seal.
- Process in hot water bath for 15 minutes.
- Remove from hot water bath and let cool.
- Store in a dark place if you aren't using immediately.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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