Texas Best II

The following is a variation of Texas Best barbeque sauce, using fresh tomatoes.

4-5 fresh tomatoes
2 Tbl prepared yellow mustard
1 1/2 Tbl dark molasses
3/4 Tsp worcestershire sauce
3/4 Tbl dilute liquid smoke
3 Tbl white vinegar
1 Tbl chili powder
2 Tbl onions, grated and chopped
2 cloves garlic, pulverized
1 Tsp dried thyme leaves
black pepper
Cut the tomatoes in half. Find a 16 oz pyrex measuring cup. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into the cup. Fill the measuring cup to the brim. Discard the skins.

De-seed and de-stem 5 chile de Arbol pods. De-seed and de-stem an equivalent amount of Guajillo pods (about 1 pepper). Place them into a coffee grinder along with 1/4 Tsp cumin seeds.

Combine the above ingredients in a non-reactive sauce pan. Adjust salt and pepper to taste. Bring the contents of the pan to a slow boil, cut the flame and simmer until the sauce is thick.

Above, "dilute liquid smoke" refers to the amount of water in the product. If the label indicates that water is first ingredient, it is "dilute liquid smoke".