A deliciously tangy sauce to replace regular bbq or use it for dip, sandwich spread, mix with cream cheese for cracker spread….the possibilities are endless!!
**Warning**Disclaimer** This is NOT an approved canning recipe so please do your own research and can at your own risk!! I canned this according to the USDA guidelines. https://nchfp.uga.edu/publications/publications_usda.html
Yields 5 half pints
7 Medium tomatoes, peeled and chopped
2 Medium onions, finely chopped
2 Stalks celery, finely chopped
2 Tbsp smoked sun dried tomatoes, chopped
1/2 Cup tomato sauce
1/2 cup water
1 Cup white vinegar
1/2 Tsp peppercorns
1/4 Tsp ground cinnamon or 1 stick
4 Whole cloves
3/4 Cup granulated sugar
1 Tbsp molasses
2 Tbsp extra hot horseradish
1 Tbsp Worcestershire sauce
1 Tbsp bottled lemon juice
1/2 Tsp canning salt
1/4 Tsp cayenne pepper
In a small sauce pan, add vinegar and spices. Bring to a boil and turn off heat and set aside.
In a large pot, add tomatoes, onions, celery, tomato sauce and water. Cook for 15 minutes covered.
Strain vinegar and add to tomato mixture. Add the rest of the ingredients and cook on medium-low heat for 20 minutes, just until mixture thickens.
Using an immersion blender or blender, puree tomato mixture and return to heat. Make sure mixture is not too thick if you are canning this. Add water if needed.
Pour into hot jars leaving 1/4 inch headspace. Wipe rims, add rings and process 25 minutes.
Check out my Tomato Horseradish vid: https://www.youtube.com/watch?v=HbvwQyWpcsg
Enjoy!
~J~
