The Best Barbecue Sauce
Tangy, sweet barbecue sauce from pantry staples. Easy method, storage tips, and swaps for fresh peppers or no alcohol.
This recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva from Dousman, WI, USA
Yield: Makes 9 Cups
- Sauté onion and garlic, add the remaining ingredients, then simmer 20 to 30 minutes until thick.
- Use dehydrated peppers ground in a blender or swap for fresh peppers; adjust simmer time to control thickness.
- Store refrigerated for about 2 weeks, freeze up to 6 months, or follow safe canning guidelines for shelf stability.
Spices
Featured in this Recipe
Preparation Instructions:
Grind dehydrated green and red bell peppers in a blender until finely ground.
Add canola oil to a 5 quart Dutch oven and saute onion unti limp. Add garlic and cook 2 minutes. Add remaining ingredients and simmer on low 20-30 minutes until onion is tender and sauce has thickened.
Store in jars in the refrigerator, freeze or can.
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Frequently Asked Questions
Can I use fresh bell peppers instead of dehydrated ones?
Yes. Use about 1/2 cup finely chopped fresh green and red bell peppers. Sauté them with the onion so they soften, or roast and blend them before adding. Fresh peppers add more moisture, so simmer a bit longer to reach the desired thickness.
How long will this sauce keep in the refrigerator or freezer?
Stored in a sealed jar, the sauce will keep 10 to 14 days in the refrigerator. For longer storage freeze in airtight containers for up to 6 months. Thaw in the fridge before using and stir well.
Can I can this sauce for pantry storage?
Tomato-based sauces can be canned, but you must follow tested home-canning procedures to ensure safety. Use a reliable source like the USDA or the National Center for Home Food Preservation for step by step water-bath canning instructions and acidity checks. Properly processed jars are usually good for about a year in the pantry.
What can I use instead of sweet vermouth?
Replace the sweet vermouth with 4 tablespoons apple juice or white grape juice plus 1 tablespoon cider vinegar to keep a balanced sweet and acidic flavor. You can also use 4 tablespoons water and 1 tablespoon extra cider vinegar if you want less sweetness.
How do I make the sauce spicier or less sweet?
To increase heat, add 1/4 to 1/2 teaspoon cayenne, a pinch of chipotle powder, or a few dashes of hot sauce. To reduce sweetness, cut the brown sugar amount by one quarter to one half and taste as you go.
How can I thicken the sauce or make it smoother?
Simmer uncovered longer to reduce and thicken. For a silky texture, blend the sauce with an immersion blender or in a countertop blender. If you need a quick thickener, stir in a small cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until clear and thickened.
Is this sauce good for basting or marinating?
It works well as a finishing glaze or basting sauce because of its sugar content. If you want to use it as a marinade, reduce the sugar so it does not burn during cooking. Also reserve some sauce to brush on at the end for the best flavor and shine.
Can I use fresh bell peppers instead of dehydrated ones?
Yes. Use about 1/2 cup finely chopped fresh green and red bell peppers. Sauté them with the onion so they soften, or roast and blend them before adding. Fresh peppers add more moisture, so simmer a bit longer to reach the desired thickness.
How long will this sauce keep in the refrigerator or freezer?
Stored in a sealed jar, the sauce will keep 10 to 14 days in the refrigerator. For longer storage freeze in airtight containers for up to 6 months. Thaw in the fridge before using and stir well.
Can I can this sauce for pantry storage?
Tomato-based sauces can be canned, but you must follow tested home-canning procedures to ensure safety. Use a reliable source like the USDA or the National Center for Home Food Preservation for step by step water-bath canning instructions and acidity checks. Properly processed jars are usually good for about a year in the pantry.
What can I use instead of sweet vermouth?
Replace the sweet vermouth with 4 tablespoons apple juice or white grape juice plus 1 tablespoon cider vinegar to keep a balanced sweet and acidic flavor. You can also use 4 tablespoons water and 1 tablespoon extra cider vinegar if you want less sweetness.
How do I make the sauce spicier or less sweet?
To increase heat, add 1/4 to 1/2 teaspoon cayenne, a pinch of chipotle powder, or a few dashes of hot sauce. To reduce sweetness, cut the brown sugar amount by one quarter to one half and taste as you go.
How can I thicken the sauce or make it smoother?
Simmer uncovered longer to reduce and thicken. For a silky texture, blend the sauce with an immersion blender or in a countertop blender. If you need a quick thickener, stir in a small cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until clear and thickened.
Is this sauce good for basting or marinating?
It works well as a finishing glaze or basting sauce because of its sugar content. If you want to use it as a marinade, reduce the sugar so it does not burn during cooking. Also reserve some sauce to brush on at the end for the best flavor and shine.
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