Canning home made BBQ sauce

Cole Slaw

Cole Slaw

I cheat, I buy the pre-slawed mix at the store. The stuff that has the white cabbage, red cabbage and the carrots.
1-1lb bag of cole slaw

5 heaping Tbls Mayo or approx 1/2 C
2 Tbls extra virgin olive oil see note*
1 tbls Yellow Mustard
1 tsp red wine vinegar
2 tsp Ketchup
1 tsp Tabasco sauce or to taste, I use 1 tbls.
1 tsp Lea & Perrins Worcestershire sauce (this is a must)
1 tsp sea salt
1 tsp garlic powder
1 tsp cayenne pepper or to taste
1 tsp black pepper to taste

1/2 C bread & butter pickles chopped



* After adding the olive oil mayo will become thin, whip with whisk until it returns back to mayo consistency. Then add each ingredient one at a time and whisk until well blended.
Now add Cole Slaw, pickles and mix until the slaw is uniform

BBQ Sauce fit for a Brisket

BBQ Sauce

1/4 C canola oil   I have tried olive oil but did not care for that type of flavor in BBQ sauce

1 med onion minced

1 poblano pepper roasted and peeled and chopped

1 or 2 jalapeno peppers(seeded) use 1 if not seeded or 2 if you like it hot

4 cloves garlic smashed knife and 1 tsp coarse salt

Salt and black pepper

1 Can 28oz Fire roasted tomatoes blended into sauce

16 oz ketchup

1 C water to wash out ketchup bottle

3/4 C Worcestershire  sauce    (Lea and Perrins)

1/2 C cider vinegar

1/4 C fresh lemon juice

1/4 C molasses

3/4 C dark brown sugar

1/4 C spicy brown mustard or yellow mustard

Cayenne pepper sauce to taste ~1 tsp (you can't bring the heat down only up)

1 Tbl chili powder

1/2 tsp allspice

Salt and Black pepper to adjust

Heat oil in large heavy pot, add onions, poblano and jalapenos. season with salt and pepper.

Sauté till tender. Add the garlic when you smell it add the rest of the things in the list. Stir to thoroughly mix. Bring to a boil lower heat to simmer. simmer 20 to 30 mins. Taste and adjust the heat and salt. At this point you can only go up with the heat and salt. So be careful of the amount of peppers you use at first, if more heat is needed add cayenne pepper.

I like use a immersion blender while still hot to incorporate the veggies.  Let cool place in refrigerator will keep for about 10 days.

Sloppy Joe Home Made not from a can

Sloppy Joes

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds Chuck

1/4 cup brown sugar

1 Tbls Chili Powder

1 medium onion, chopped

2 cloves garlic smashed

1 Lg roasted Anaheim pepper. chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar chili powder. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion, garlic and peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.