Homemade Barbecue Sauce
Yield: 16 servings
Calories: 85kcal
Homemade barbecue sauce with sweet notes and spicy flavor. It's the perfect condiment for grilled meats and other summertime BBQ recipes.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- ½ cup (70 g) onion, finely chopped
- 1 teaspoon (2 g) jalapeño, minced
- 2 teaspoons (6 g) minced garlic
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (60 ml) Worcestershire sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 cup (240 ml) pure maple syrup, or dark brown sugar
- 1 tablespoon (6 g) paprika, or smoked paprika
- 2 teaspoons (8 g) kosher salt
- ¼ teaspoon chipotle pepper powder
- ¾ cup (200 g) tomato paste
- ¾ cup (177 ounces) orange juice
Special Equipment
Instructions
- Saute the Aromatics - Heat oil in a medium-sized saucepan over medium heat. Add the onions and sauté, occasionally stirring, until softened for 5 minutes.Stir in minced jalapeños and cook for 30 seconds. Stir in minced garlic and cook until fragrant, about 30 seconds. Turn the heat down to medium-low.
- Add Liquid and Spices - Whisk in vinegar, Worcestershire sauce, mustard, maple syrup, paprika, salt, chipotle powder, tomato paste, and orange juice.
- Reduce the Sauce - Bring sauce to a simmer, then cook over low heat until thickened and the acidity has reduced. Stir occasionally, about 20 minutes.
- Smooth the Consistency - Strain the barbecue sauce through a fine mesh strainer. Cool to room temperature, and then serve with your favorite meat. Transfer to an airtight container or jar if not using immediately. Good for up to 5 days when refrigerated.
Notes
- Recipe Yield: about 1 cup.
- Serving Size: 1 tablespoon.
- Adjust the Spice Level: Increase chipotle powder or omit it for a mild sauce.
- Substitutions: Cayenne pepper powder or chili powder can be substituted for chipotle powder. Smoked paprika can be used for a smokier sauce flavor.
Nutrition
Calories: 85kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 247mg | Fiber: 1g | Sugar: 15g | Vitamin A: 430IU | Vitamin C: 9.4mg | Calcium: 34mg | Iron: 0.7mg
Recipe Link