Barbecue Sauce

• 6 pounds (about 12) tomatoes, peeled and cored
• 2 medium onions, quartered
• 2 cups chopped celery
• 1 1/2 cups chopped green pepper
• 2 hot red peppers
• 1 teaspoon whole peppercorns
• 1 cup firmly packed brown sugar
• 1 cup vinegar
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1/8 teaspoon red pepper
• 1 teaspoon hot sauce

1. Combine tomatoes, onion, celery, green pepper, and red peppers in a large stockpot; cook over medium heat, stirring occasionally, 30 minutes or until vegetables are tender. Press mixture through a sieve or food mill; return strained mixture to stockpot. Cook over medium heat, stirring occasionally, 30 minutes or until volume is reduced by half.
2. Tie peppercorns in cheesecloth; add to tomato mixture. Stir in remaining ingredients. Cook, uncovered, over low heat 1 1/2 hours, stirring occasionally. Remove and discard cheesecloth spice bag.
3. Ladle sauce into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling water bath 20 minutes. Use as a basting sauce when roasting beef, pork, or chicken.

tomatoes, onions, celery, green pepper, hot red peppers, peppercorns, brown sugar, vinegar, garlic, salt, mustard, paprika, red pepper, hot sauce

Taken from www.myrecipes.com/recipe/barbecue-sauce-3 (may not work)