I stumbled onto a beautiful blog called Delish the other day where I found this recipe for Homemade BBQ Sauce. She really got me thinking about what was in our favorite BBQ sauce in the fridge. So, I went to the fridge and read the ingredients on the back of the bottle. I was shocked to find that the first ingredient on the list of High Fructose Corn Syrup.
I decided to make this sauce and bottle some for my dad's birthday. It was really good! I decided to leave the sauce more on the chunkier side because I thought it would be good base for BBQ Chicken Pizza. I can always process the sauce in the blender awhile longer, if needed. The only thing that I added was a few dashes of hot sauce....because we like all things spicy!
I decided to make this sauce and bottle some for my dad's birthday. It was really good! I decided to leave the sauce more on the chunkier side because I thought it would be good base for BBQ Chicken Pizza. I can always process the sauce in the blender awhile longer, if needed. The only thing that I added was a few dashes of hot sauce....because we like all things spicy!
Classic Barbecue Sauce
Ingredients:
1/3 cup vegetable or canola oil
3 cups yellow onion, chopped
6 cloves garlic, minced
4 tsp. kosher salt, divided
1 tsp. chili powder
¼ tsp. ground coriander
¼ tsp. ground cumin
2-3 tbsp. honey
1/3 cup unsulfured molasses
1/3 cup dark brown sugar, packed
2 (28 oz.) cans diced tomatoes (fire-roasted, if available)
¾ cup cider vinegar
¼ cup white vinegar
2 tbsp. Worcestershire sauce
2-3 tsp. black pepper
½-2 cups water
Directions:
In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until tender, about 5-6 minutes. Mix in 1 teaspoon of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and dark brown sugar. Mix well and boil for about 3 minutes. Stir in the tomatoes and cider vinegar. Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened.
Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Add the mixture to a blender or food processor. Add in about ½ cup water to start and process the mixture until smooth. Blend in more water if desired until the sauce has reached your desired thickness/consistency.
Store in airtight containers in the refrigerator up to 2 weeks.
Source:Delish
Ingredients:
1/3 cup vegetable or canola oil
3 cups yellow onion, chopped
6 cloves garlic, minced
4 tsp. kosher salt, divided
1 tsp. chili powder
¼ tsp. ground coriander
¼ tsp. ground cumin
2-3 tbsp. honey
1/3 cup unsulfured molasses
1/3 cup dark brown sugar, packed
2 (28 oz.) cans diced tomatoes (fire-roasted, if available)
¾ cup cider vinegar
¼ cup white vinegar
2 tbsp. Worcestershire sauce
2-3 tsp. black pepper
½-2 cups water
Directions:
In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and sauté until tender, about 5-6 minutes. Mix in 1 teaspoon of the kosher salt, the chili powder, coriander and cumin. Stir in the honey, molasses and dark brown sugar. Mix well and boil for about 3 minutes. Stir in the tomatoes and cider vinegar. Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened.
Stir in the white vinegar and Worcestershire sauce. Season with salt and pepper to taste (up to about 1 tablespoon of each). Add the mixture to a blender or food processor. Add in about ½ cup water to start and process the mixture until smooth. Blend in more water if desired until the sauce has reached your desired thickness/consistency.
Store in airtight containers in the refrigerator up to 2 weeks.
Source:Delish
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