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Wash tomatoes. Remove stem ends and cores. Cut tomatoes into quarters.
Place tomato quarters in a 10- to 12-quart kettle or pot. Cook, covered, over low to medium heat about 15 minutes or until tomatoes are soft. Add onions, celery, bell peppers, chiles and garlic. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes.
Press tomato mixture through a food mill. Discard seeds and skins. Measure 19 cups. Return tomato mixture to kettle. Measure and note depth of mixture with a ruler. Heat to boiling; reduce heat. Simmer, uncovered, for 1 to 1 1/4 hours or until mixture is reduced by half, stirring occasionally. Depth of mixture should be half of the original measure.
Stir in vinegar, brown sugar, Worcestershire, paprika, salt, mustard and pepper. Simmer, uncovered, over low to medium heat about 1 hour or until desired thickness, stirring frequently.
Ladle hot sauce into hot, clean half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks.