And, no flaming hot balls o’ tomato goo to deal with.
I like that in a ketchup!
I’ve adjusted quantities and cooking methods simplify things, too.
The slow cooker makes things easy, and this blend of spices is my favorite so far, but if you prefer a slightly less spicy ‘sup, cut down on the amount of Cayenne.
•1 tbsp celery salt
•1 tbsp Cayenne
•1 tsp cinnamon
•1 tsp ground cloves
•2 tbsp sea salt
•1 tsp Aleppo pepper
•1 tsp garlic powder
•1 tsp onion powder
•1 tsp Tellicherry pepper
•1-1/2 cup sugar
•42 oz tomato paste
•6 cups water (rinse out the paste cans)
•1 cup white vinegar
•1 cup cider vinegar
•2 tbsp Angostura bitters
Stir all the ingredients together in a slow cooker until well blended. Remember, this makes a nicely spiced and very thick ‘sup; if you’d like a milder, or thinner version, try reducing the Cayenne to 1/2 or 1 teaspoon, and mebbe think about adding one or two more cups of water.
Set the slow cooker on high, cover, and let it be for two hours or so, then reduce the heat to low and continue cooking for four more hours, stirring every now and then.
Your reward will be about five pints of really nice ‘sup! You can process them for 15 minutes in a boiling water bath to stock your pantry, or…
set one pint aside for yourself and return the rest to the slow cooker to make an exceptional batch of THE barbecue sauce.
I love it when a plan comes together…