Sombrero Barbeque Sauce

20 cups chopped cored peeled tomatoes
2 cups chopped celery
2 cups chopped onions
1 1/2 cups chopped seeded green bell pepper
2 jalapeno peppers seeded and chopped
1 tsp whole black peppercorns
2 1/2 cups vinegar
1 1/2 cups brown sugar, lightly packed
2 cloves garlic, finely chopped
1 Tbsp dry mustard
1 Tbsp paprika
2 tsp hot pepper sauce
1 1/2 tsp salt

In a large saucepan combine tomatoes, celery, onions, green peppers and jalapeño peppers. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables soften, about 20 minutes.

Working in batches, transfer mixture to a blender or food processor and puree until smooth.

Return mixture to the saucepan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently until mixture is reduce by half, about 45 minutes.

Meanwhile tie peppercorns in a square of cheesecloth, creating a spice bag.

Add vinegar, brown sugar, garlic, mustard, paprika, hot pepper sauce, salt and spice bag to tomato mixture. Increase heat to medium and boil gently, stirring frequently until mixture is thickened to the consistency of a thin commercial barbeque sauce, about 1 hour. Remove spice bag.

Ladle hot sauce into prepared jars leaving a 1/2" headspace. Remove air bubbles and adjust headspace if needed by adding more sauce.

Process jars in a boiling water bath for 35 minutes. Adjust time according to altitude.

Makes: 5 pints