Cowboy Candy BBQ Sauce!

Slice jalapenos to make cowboy candy.

Combine 6 cups of tomato sauce and 4 cups of cowboy candy marinade in a pot.

Add 12 ounces of tomato paste to the mixture.

Stir to break up the tomato paste and combine ingredients.

Add 2 cups of brown sugar (or substitute with white sugar and molasses).

Add 1 cup of Worcestershire sauce.

Add 1 cup of white vinegar, ensuring it has at least 5% acidity.

Add 1/2 cup of molasses and 1/2 cup of honey.

Add 2 teaspoons of liquid smoke, 2 tablespoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of salt, and 2 teaspoons of smoked paprika.

Stir the mixture until smooth and heat it up.

Simmer the sauce for 30 to 40 minutes until desired consistency is reached.

Prepare jars for canning, leaving a one-inch headspace.

Ensure the pressure canner water is hot before placing jars inside.

Wipe the rims of the jars to ensure a good seal.

Heat the lids (optional) and place them on the jars finger tight.

Place jars in the pressure canner and secure the lid.

Bring the canner to temperature and let steam escape for 10 minutes before adding weight.

Canning at 11 pounds of pressure for 20 minutes.

Let the canner come back down to pressure before removing the lid.

Allow jars to sit for 24 hours without disturbance to check seals.

Equipment Needed

Spice Level:

Allergens