Barbecue Sauce

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
VINEGAR,DISTILLED 1-1/3 lbs 2-1/2 cup
TOMATO PASTE,CANNED 3-1/2 lbs 1 qts 2 cup
CATSUP 3-2/3 lbs 1 qts 3 cup
WATER 3-2/3 lbs 1 qts 3 cup
SUGAR,BROWN,PACKED 1 lbs 3-1/4 cup
SALT 1-7/8 oz 3 tbsp
MUSTARD,PREPARED 8-7/8 oz 1 cup
PEPPER,RED,GROUND 1/4 oz 1 tbsp
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
CHILI POWDER,DARK,GROUND 1/4 oz 1 tbsp
LIQUID SMOKE 1-7/8 oz 3 tbsp

Method

1 Combine vinegar, tomato paste, catsup, water, sugar, salt, mustard, red pepper, onions, celery, garlic, chili powder, and liquid
smoke (optional).
2 Bring to a boil; reduce heat; cover and simmer for 40 minutes or until sauce is blended. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
56 cal 14 g 1 g 0 g 0 mg 569 mg 19 mg

Portion

1/4 Cup

Yield

100