It's gettin' saucy! Homemade Barbecue Sauce Recipe.

Now that John and I are grilling our dinner at least three nights a week, we are going through my canned barbecue sauce from last summer's harvest like it's nobody's business.

In August, when I've canned as much pasta sauce (we eat lasagna or pasta about twice a week in the winter, hence the winter weight we've put on. Don't judge.) and seasoned whole tomatoes (we also eat a lot of chili in the winter) as possible, I usually match two or three batches of barbecue sauce. I've used this barbecue recipe for about three years, and it's never let me down.

And allow me to digress for a moment - -

The best thing about making our own condiments, like mayonnaise, barbecue sauce, rubs, dressings, and oils is that we know exactly what is in our food. They're not processed with preservatives, and we can pronounce all of the ingredients.

And, baby, it's more economical and earth friendly to make your own sauces from ingredients picked from your garden than buy it from a store, after it's been shipped hundreds of miles from the manufacturer. Just sayin'.

BBQ Sauce 
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons brown sugar
5 tablespoons sugar
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry ground mustard
1 tablespoon lemon juice
1 tablespoon worchestershire  
Directions: Combine all ingredients. Bring to a boil and reduce to a simmer, stirring frequently for one hour and 15 minutes. The longer you simmer the sauce, the thicker it will get and the more the flavors will blend. 
Tip: I make big batches of this stuff, and some I cook for a short amount of time, yielding a runny sauce. I use this mostly for basting on the grill. The batch I simmer for an extended period we use like commercial sauces - dipping, etc. 

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