Barbeque Jalapeno Sauce

This jalapeño-spiked sauce is so good, you’ll want to buy a bushel of tomatoes at their peak of flavour just to try it. Instead of peeling and chopping the tomatoes by hand, you could put them through a food mill. Using this method, you will need about 16 cups (4000 ml) of tomato purée.


  • 20 cups (5000 ml) prepared tomatoes, about 9.5 lb (4.3 kg)
  • 2 cups (500 ml) chopped celery
  • 2 cups (500 ml) chopped onions
  • 1-1/2 cups (375 ml) chopper green peppers
  • 2 jalapeño peppers, seeded and chopped
  • 1 tsp (5 ml) peppercorns
  • 1 -1/2 cups (375 ml) packed brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) Each: dry mustard & paprika
  • 1- 1/2 tsp (7 ml) salt
  • 2 tsp (10ml) hot pepper sauce
  • 2- 1/2 cups (625 ml) white vinegar


  • Place 5 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Blanch, peel, seed and chop tomatoes; measure 20 cups (5000 ml). Place in a large stainless steel saucepan. Add celery, onion, green pepper and jalapeño. Bring to a boil, stirring occasionally; cover and boil gently about 30 minutes or until vegetables are softened. Purée in a blender or food processor. Return mixture to saucepan; cook, uncovered, until volume is reduced by half, about 45 minutes.
  • Tie peppercorns in a spice bag. Add spice bag, brown sugar, garlic, dry mustard, paprika, salt, hot pepper sauce and vinegar to tomato mixture. Continue boiling gently until mixture is the consistency of ketchup, about 1 hour. As mixture thickens, stir frequently to prevent sticking. Discard spice bag.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.At altitudes up to 1000 ft (305 m), process –boil filled jars – 35 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.