Badass Slow-Cooker BBQ Sauce
Sweet, tangy & a little kick of heat makes this BBQ sauce the perfect way of enjoying condiments and removing unwanted additives from conventional products.
Ingredients
- 5 lbs tomatoes, quartered whatever is fresh, I like roma or beefsteak
- 1 lbs sweet yellow onions, peeled & roughly chopped
- 1 heads of garlic, peeled & stem removed
- 1 cup apple cider vinegar with mothers
- 1 cup coconut, raw cane sugar, or organic brown sugar
- 1 tbsp allspice
- 1 tsp ground cloves
- 1 tbsp pink Himalayan or celtic sea salt
- 1-3 chili peppers (optional) red chili's, jalapeno, or habanero peppers
Instructions
- Put everything into a large slow-cooker (except peppers if adding) and stir well.
- If you want to add the peppers for a kick, I love to toss them onto the BBQ or grill over medium heat for about 2-4 minutes a side to char the outsides. Remove from heat, cut off the ends, slice the pepper in half and remove the seeds. Loosely chop the peppers and add to the slow-cooker.
- Place the lid on and cook on high for 1 hour, then reduce the heat to low and let cooker for 6-7 hours.
- Once the sauce is done, you may notice some excess liquid sitting on the top. A little is ok, but the more you remove the thicker the BBQ sauce you will have. This typically varies from how juicy the tomatoes were. I use a large ladle and push down along the inside of the pot, the liquid flows in and I discard that.
- After most of the liquid is removed scoop it into a blender or place an immersion blender into the slow-cooker and process till smooth, based on how you like your sauce.
- You can store it in sealed jars in the fridge for 3 weeks. If you wish to can them for storing in the pantry for 1 year use the canning method in the recipe notes below.
Notes
Refrigerate for up to 3 weeks
Can using the boiling water method: ladle sauce into mason jars, wipe the rim and secure the lid. Drop the jars using a canning basket into a large pot of boiling hot water and let process for 20-minutes. Turn off the heat, remove the lid and let the jars sit for an additional 5-minutes in the hot water. Remove the jars and let sit it sit to cool on the counter for 12 hours. Check the lids to ensure the seal is good and then you can store for up to 1 year in a cool, dry place.