South Carolina Mustard BBQ Sauce
32 ozprepared yellow mustard (a cheap brand is fine)
1 cdark brown sugar, packed
12 oztomato paste
3/4 capple cider vinegar
1 capple juice
2 Tbsplime juice
3 Tbspworcestershire sauce
2 tspcayenne pepper (or more to taste)
1 1/2 tspblack pepper, ground
1 1/2 tspgarlic powder
How to Make South Carolina Mustard BBQ Sauce
- Combine mustard and blended ingredients in a large saucepan over medium heat. Taste and add additional cayenne if desired. Bring to a gentle, steady boil, then reduce to a simmer. Be careful as mustard can splatter when boiling. I use a splatter screen.
If you are not canning, ladle sauce into a heat resistant container and refrigerate. Will keep for two weeks.
- Process in boiling water bath or steam canner* for 20 minutes (adjust time for altitude if necessary).
*The FDA states that steam canners do not reach a high enough temperature for safe canning. I personally believe that for high acid foods such as mustard they are perfectly safe and I've used one for years. However, I'm not recommending it to anyone. Each canner should research the topic and make your own decision.