50 to 70 lb. tomatoes
25 onions, ground
2 bottles liquid smoke (more if desired)
8 tbsp. salt
40 oz. molasses
44 oz. honey
3 c. Yoshida's Gourmet Sauce
20 tsp. dry mustard
3 tbsp. chili powder
32 oz. Worcestershire sauce
7 tbsp. garlic powder
14 tbsp. paprika
1 tsp. cayenne
4 c. brown sugar
32 oz. tomato paste

Blanch, peel, quarter and de-seed tomatoes. Combine all ingredients. Cook down FOREVER! Now for the weird part, it seems to work best if I put the hot sauce through a blender and bring back to canning temperature. (But be so careful - the hot sauce is much more likely to end up on the floor, ceiling, cupboards, face, etc.) It's well worth the effort as it comes out much smoother. Put through water bath for 40 minutes.

Yields approximately 24 quarts. (That's a lot, but since it takes so much time and energy to make, it'll last a couple years at least!)