Warminster Barbecue Sauce #1

• 34 cup ketchup
• 14 cup pineapple juice
• 14 cup brown sugar
• 18 cup malt vinegar
• 12 teaspoon cayenne pepper
• 14 teaspoon ground mustard
• 12 teaspoon sea salt
• 12 teaspoon black pepper
• 1 ounce Amaretto
• 14 cup puree'd hickory smoked skinned tomatoes (green)

1. Begin by skinning your tomato(es), you will need 1/4 cup once pureed, which is about one medium tomato.
2. Once you have removed the skin from the tomato(es), place them in a hot smoker and smoke over hickory chips until dark brown.
3. Remove them from the smoker, use caution, they will be hot and prone to bursting, which could burn you and will waste a large portion of your tomato.
4. Remove whatever remains of the stem and place the rest of the tomato in a blender and puree.
5. Mix all ingredients except for the brown sugar in medium sauce pan and bring the sauce to a simmer.
6. As soon as the sauce is hot, add in the brown sugar and stir until it is all disolved.
7. Allow the sauce to simmer until it begins to thicken, remember to stir every once in a while to prevent scorching.
8. Remove from heat and transfer the sauce to a blender.
9. Puree until smooth.
10. Transfer the sauce into another container and refrigerate for at least 2 hours, this will allow the flavors to marry and for the sauce to fully set.

ketchup, pineapple juice, brown sugar, malt vinegar, cayenne pepper, ground mustard, salt, black pepper, tomatoes

Taken from www.food.com/recipe/warminster-barbecue-sauce-1-463116 (may not work)