No artificial sweeteners or ingredients, and it keeps in the fridge for weeks!Katie Workman barbecue, barbecue sauce, condiment, marinade
Serving Size: Makes 6 cups of sauce
Why should you make your own barbecue sauce? Well, you have a point. There are some quite good barbecue sauces on the market, from some supermarket varieties (K.C. Masterpiece is recognized by many barbecue aficionados as a favorite supermarket brand), and then lots of more gourmet offerings found in specialty food stores and other fancy outlets.
But if you’re reading this, then you are clearly at least partially sold on the idea. First, no artificial sweeteners and miscellaneous ingredients with chemically sounding names. Also, it’s ridiculously easy. And finally, it keeps in the fridge for weeks, so it’s just one of those great big batch things to make.
And how much fun to have your very own house barbecue sauce? I’ll tell you, few things make your friends and family look at you with such glowing admiration than passing around a bowl of homemade barbecue sauce, about which you nonchalantly say, “Oh, you like it? I’m so glad.”
Play with this recipe. Use all honey, or all brown sugar, spice it up, spice it down, use more chili sauce and less ketchup, add some cumin or lemon juice. This makes a hefty quantity, but is also a great recipe to double batch; take out half and put it in one container, then keep punching up the level of heat and spice so you have a version with kick for those who like to be kicked. Label the two containers so you know which is which. Bring a jar to someone’s house as a hostess gift.
Making homemade barbecue sauce is ridiculously easy. Plus, it has no artificial sweeteners or ingredients, and it keeps in the fridge for weeks!Click To Tweet
And in recipes like Slow Cooker Barbecue Beer Beef Stew:
or dollop some on a pulled pork sandwich.
Barbecue sauce is literally my husband’s favorite condiment of all time, and if there is something with barbecue sauce on the menu, that’s what he’s having.
- Equipment: Blender, food processor, or immersion blender
- 2 tablespoons vegetable or canola oil
- 1 ½ cups chopped onion
- 2 tablespoons finely chopped garlic
- 4 cups ketchup (you can substitute 1 cup Heinz chili sauce for 1 cup of the ketchup if you want a zestier sauce)
- ¼ cup tomato paste
- 2 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- ½ cup cider vinegar
- ¼ cup honey
- ¼ cup brown sugar
- 1 tablespoon chili powder
- Coarse salt and freshly ground black pepper to taste
1. In a large saucepan, heat the vegetable oil over medium heat. Add the onions and garlic and cook, stirring occasionally for 3 minutes, until slightly tender (don’t let them get more than light golden in color). Add the ketchup, tomato paste, Worcestershire sauce, chili powder, cider vinegar, brown sugar and honey. Season with salt and pepper, stir well, and simmer over medium low heat for 15 minutes.
2. If you like your sauce a bit chunky, it’s ready to go. If you like it nice and smooth, then allow it to cool a bit, and puree it in a blender or food processor, or use an immersion blender. It will keep for up to 4 weeks in the fridge (I’ve used it after a couple of months but I think I probably shouldn’t admit that).