Sweet Tangy Spiced BBQ sauce

INGREDIENTS

• 3 cups Chicken stock
• 1 Green, 1 Yellow and 1 Red Bell Pepper diced
• 2 Red Chilies soaked in 1/2 cup water over night (wear gloves when you handle the chilies) remove seeds and dice chilies thinly. Add the 1/2 cup of the chilie water to the pan.
• 1 Onion Large diced
• 2 Tablespoon Garlic minced
• 1 cup Dark Brown Sugar
• 1/4 cup White Sugar
• 3 tablespoons Vinegar
• 2 (6 ounce cans) Tomate Paste
• 1 Tablespoon Worshire Sauce
• 1 Tablespoon All Spice
• 1 Teaspoon Salt
• 1/4 cup Honey

DIRECTIONS

• Wash and cut up your vegetables into small pieces
• In a Large Pot 1 tablespoon Olive Oil bring to medium heat
• Place the vegetables and sautee on medium heat until vegetables are wilted and soft. Add the garlic for the last 5 minutes. Stir frequently and dont burn them. Approxamently 20 minutes
• Add the chicken broth bring to a boil reduce heat to simmer
• Add tomatae paste and stir until dissolved
• Add vinegar, brown sugar, white sugar, worshire, all spice, salt and honey
• Stir until all is mixed together
• Cover pan with lid slightly crocked to let steam out.
• Cook down until very thick
• 2- 16 ounce wide mouth mason jars. Fill each one and leave at least 2″ from the top. Put the lid and seal on quickly so it will seal down good.
• Let the BBQ sauce cool completely.
• Put one in the freezer and the other you can refrigerate for up to 3 weeks.

*You can use a Slow Cooker or Multicooker with the Jam setting if you have. It’s easier and you dont have to worry bout burning it. You just use the brown/sautee setting for cooking vegatables and bring to boil.

*You can also use smaller mason jars

Thank you and Enjoy