View source for Chicken Wing Sauce

10 cups chopped, cored, peeled tomatoes<br/>
2 cups chopped onions<br/>
1/3 cup lightly packed brown sugar<br/>
1/2 tsp cayenne pepper<br/>
1 1/2 cups white vinegar<br/>
4 tsp salt<br/>
2 cloves garlic, minced<br/>
1 tsp ground allspice<br/>
1 tsp ground cinnamon<br/>
1 tsp ground cloves<br/>
1 tsp ground ginger<br/>

Prepare jars, lids and bands.

In a large saucepan, combine tomatoes, onions, brown sugar and cayenne. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally for 30 minutes. Remove from heat and let cool slightly.

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

Return puree to saucepan. Stir in vinegar, salt, garlic, allspice, cinnamon, cloves and ginger. Bring to a boil over high heat stirring constantly , until mixture is the consistency of a thin commercial sauce, about 1 hour.

Ladle hot sauce into prepared jars leaving a 1/2" headspace. Process in a boiling water bath for 15 minutes. Adjust time according to altitude.

Makes: 8 half pints

[[Category:Pressure Canning]] [[Category:Recipes]]
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