Spicy, Garlicky Barbeque Ketchup
Yield: 4 pints

One thing about the summertime in Louisiana, it not only brings about huge amounts of fresh tomatoes coming from the garden, but at the same time the urge to fire up the old bar-b-que pit. This interesting recipe allows you to take the bounty from the garden and create a unique sauce that’s perfect with steaks, chicken or fish on the grill.


  • 10 pounds Creole Tomatoes, peeled and chopped
  • 1 tablespoon dry mustard
  • 3 cups diced onions
  • 2 teaspoons salt
  • 1/4 cup minced garlic
  • 1 1/2 teaspoons mace
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon ginger
  • 1 tablespoon celery seed
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1/2 cup Steen’s Cane Syrup
  • 1/3 cup lemon juice
  • 1 tablespoon Louisiana Hot Sauce

Place jars and lids in simmering water (180 degrees) until ready to use. In a large sauce pot combine tomatoes, onions, garlic, red pepper and celery seed. Bring mixture to a rolling boil. Reduce to simmer. Cover and cook 30 minutes, stirring occasionally. Put tomato mixture through a sieve or food mill and press out liquid and pulp, discard the seeds. Return tomato mixture to a large sauce pot and cook uncovered until reduced to approximately one-half volume. Add all remaining ingredients and continue to cook over low heat, stirring frequently, until mixture thickens to a ketchup consistency. When done, remove jars and lids from hot water and place on a towel. Carefully ladle hot ketchup into the jars, leaving approximately one-quarter inch head space. Place lid on jar and screw down band firmly. Place the jars in boiling water and process for approximately 20 minutes. When done remove, cool, label and store in a cool, dark place.

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