FLORIDA BARBECUE SAUCE

Ingredients:


4 tsp Dry mustard
1/4 Cup Water
4 Pounds Fresh tomatoes, diced
1/2 Cup Onion, chopped
2 Cloves Garlic, chopped
1 Cup Grapefruit juice
2/3 Cup Apple cider vinegar
1/3 Cup Lemon juice
1 Tbsp Salt
4 tsp Paprika
2 tsp Cayenne
2 Tbsp Datil Pepper Sauce or other bottled red-hot sauce, such as Frank's Red Hot Sauce

Combine the mustard with the water. Put it aside. Cook tomatoes, onion and garlic in a 3-quart saucepan or Dutch oven at low heat for around 25 minutes, stirring regularly to prevent burning.

Push the mixture through a sieve, into the saucepan or the Dutch oven.   Remove the pulp.

Add the mustard-water combination and the remaining ingredients. Heat to boil over medium-high heat. Lower flame, cook to the perfect consistency.

Load into three 1-pint bottles. Always refrigerate. Sauce is going to stay for about 3 weeks. Reheat with a little butter and brush over meat or poultry during the last periods of barbecuing, or serve on the side.