Barbara'S Hot Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbara'S Hot Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbara'S Hot Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 64 ounces canned crushed
• tomatoes
• 2 cups minced onion
• 6 jalapeno peppers, chopped
• 2 teaspoons ground cumin
• 2 tablespoons salt
• 2 tablespoons white sugar
• 1/2 cup white vinegar
• 1 teaspoon minced garlic
• 1 (15 ounce) can tomato sauce
• 1/2 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 1 cup water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large soup or stock pot, combine tomatoes, onion, jalapenos, cumin, salt, sugar, vinegar, garlic, tomato sauce, tomato paste, ketchup, and water (add enough water to bring the mixture to your desired consistency)

Step 2: Technique & Execution

Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours

Step 3: Technique & Execution

Let the mixture cool completely, then pour into individual jars

Step 4: Technique & Execution

Store in refrigerator

Step 5: Technique & Execution

Will keep for several weeks.