2 cups finely chopped onions (about 3 to 4 medium)
3 garlic cloves, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
Combine tomatoes, onions, garlic, hot pepper flakes and celery
seeds in a large stainless steel saucepan. Bring
to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are
about 30 minutes.
Transfer mixture, working in batches, to a food mill to
extract liquid and pulp. This can also be done using a
sieve placed over a bowl, press with the back of a spoon to extract all the liquid and pulp. Discard
Return liquid and pulp to saucepan. Add brown sugar, vinegar,
lemon juice, salt, mace, mustard, ginger and
cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently,
frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about
Prepare boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm
soapy water and set bands aside.
Ladle hot sauce into hot jars leaving 1/2 inch headspace.
Remove air bubbles. Wipe rim. Center lid on jar and
apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are
Process jars in a boiling water canner for 20
minutes, adjusting for altitude. Turn off heat, remove lid,
let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex
center is pressed.