Ingredients
8 cups ketchup
8 cups water
1/2 cup Worcestershire sauce
8 tablespoons dry mustard
4 dried chilies, crushed
1 head garlic, minced
2 1/2 cups brown sugar, packed
Method
Sources
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RecipeNLG
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking. Hot pack into pint jars; seal with hot lids and rings. Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up. As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely. Store in a cool dark cellar or cupboard. NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!