Homemade Barbecue Sauce

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homemade barbecue sauce recipe

Now that it is summer, and barbecue season is officially underway, my fiancé and I find ourselves barbecuing dinner at least twice per week. As a result, I finally decided it was time to experiment with my own homemade barbecue sauce. I’ve always loved the taste of barbecue sauce as an addition beef and chicken, but I tend to find the sauce offerings at most grocery stores cloyingly sweet. So, in looking for the perfect recipe, I wanted something erring on the side of hot and spicy with, of course, a delicious base of flavor.

My search ended when I found a recipe for Spicy Smoky Barbecue Sauce over at one of my favorite food blogs, Foodie with Family. This recipe is indeed hot and spicy, and the depth of flavor is incredible:

• 3 yellow onions, chopped
• 8-10 cloves of garlic, minced
• 1/2 cup canola or vegetable oil
• 2 cups tomato paste
• 2 cups Dijon mustard
• 1 1/2 cups apple cider vinegar
• 2 cups molasses
• 1 cups brown sugar
• 1 1/2 cups hoisin sauce
• 1 cups Worcestershire sauce
• 3/4 cup low-sodium soy sauce
• 4 tablespoons New Mexican chili powder
• 2 tablespoons ground cumin
• 1 tablespoon crushed red pepper flakes

Heat a large, heavy-bottom pot to medium-low. Add the oil and the onions, and sauté until the onions are soft and translucent (about 15 minutes). Once the onions are soft, add the garlic and sauté for another 1-2 minutes.

Add the rest of the ingredients, stirring between each addition. Bring the mixture to a simmer, and reduce the heat to low. Simmer the mixture uncovered for another thirty minutes. Remove the mixture from heat and allow it to cool for 15-20 minutes.

Using an immersion blender, puree the onions and garlic. Transfer the mixture into jars using a sieve to filter out any large food particles. Store in the refrigerator for up to a month, or freeze in a freezer-safe container for up to six months.

Makes about 6 pints.

After trying my homemade barbecue sauce, my friends and family can’t stop telling me how much they love it. So, for our next barbecue, I plan to give everyone a jar to take home and use for themselves. To dress my jars, I chose tags and labels in the style of Provencale, in chestnut and gold.

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More Homemade Gift Ideas From Lindsay Jewell

Lindsay (129 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.


Comments

  1. Angela says

    I feel the SAME way about BBQ sauce – I don’t like the overly sweet ones that seem to dominate the market these days. I have a question about preserving the sauce – are you going to have your family keep the sauce in the fridge or did you actually can these via water bath or pressure canner? I would like to make some to keep and give away as well and I wonder what method I should use.

    Thanks!

  2. Earl Gibson says

    I tried this recipe yesterday, and also received rave reviews. I didn’t have the hoisin sauce, I had only 1/4 cup of soy sauce, used 3 large cloves of garlic, and 2 medium onions. I substituted with 3 tablespoons of sea salt, 1 1/2 cups of vegetable broth. I also added 1 tablespoon each of basil and oregano. I used virgin olive oil instead of canola or vegetable oil, and organic brown sugar. Otherwise I followed the directions. I saw it is very important to stir in the ingredients as they are added. I canned my sauce using the water bath. I didn’t use the sieve because if there were any large pieces of onion, it wouldn’t be enough to matter since I did do the puréeing. Overall I rate it as easy to make, and great tasting. The flavors are popping all over. A common comment was you get the flavors on the initial bite, then the spice, then more flavors. There was actually some finger licking going on.

    I like the fact there is no corn syrup in this sauce. It’ll probably be my go to sauce.

  3. Earl Gibson says

    Lindsay, thank you for your recipe. The one thing I really liked is it calls for tomato paste instead of ketchup, which usually has fructose in it. With my tomatoe plants in the ground, I plan on using paste made with tomatoes from the garden. I forgot to say I used 1/4 cup Coleman dry mustard mixed with 1/4 cup water. I let that sit for about 15 minutes before mixing in with the other ingredients.

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