Classic sweet and spicy barbecue sauce
7
- Prep Time10 min
- Total Time10 min
- Makes2 Cups
Classic sweet and spicy barbecue sauce Photo by Michael Alberstat
Ingredients
1 tsp vegetable oil
1/4 cup puréed onion, about 1/2 small onion
1 cup ketchup
1 cup tomato sauce
3 tbsp brown sugar
1 1/2 tsp hoisin sauce
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp smoked paprika
1/4 tsp hot-red-chili-flakes
Instructions
Heat a large saucepan over medium. Add oil, then onion. Cook, stirring constantly, until fragrant, about 1 min. Add ketchup, tomato sauce, brown sugar, hoisin, garlic powder, Worcestershire, paprika and pepper flakes. Continue stirring frequently, to keep sauce from splattering, until flavours develop, 5 to 8 min.
Ladle into 2 clean 250-mL Mason jars. Let cool to room temperature, about 30 min. Wipe rims clean, then twist lids on tightly. Keep refrigerated.
Nutrition (per serving)
Calories 16, Carbohydrates 4g, Sodium 128mg.
Fan the flames! Take your grilling up a notch with a mouth-watering BBQ sauce recipe made from scratch.
Prep Tip:
To purée onion, whirl in a food processor, scraping down sides as necessary.
Switch It Up:
Keep the grill going all summer long with these market-fresh flavours.
Spiked Sauce Omit vegetable oil. Gently boil onion with 1/4 cup beer over medium for 2 min, then continue with recipe.
Smoky Peach Purée 2 peeled peaches with onion. Reduce ketchup and tomato sauce to 1/2 cup each. Increase smoked paprika to 1/2 tsp.
Filipino-Style Banana Purée 1 medium banana with onion. Reduce ketchup and tomato sauce to 3/4 cup each. Continue with recipe.
3 Ways To Use This BBQ Sauce Recipe:
Stock up on napkins — it’s going to be a sticky summer!
BBQ-Chicken Pizza Preheat oven to 425F. Divide a 700-g pkg of refrigerated pizza dough into 2 portions. Roll out into rounds on a lightly floured surface. Transfer to a large baking sheet. Stir 1 1/2 cups beer BBQ sauce (left) with 2 cups shredded rotisserie chicken. Divide between the two pizza bases, spreading right to the edges. Top each with 1 cup grated sharp cheddar cheese, then sliced red-onion rings. Bake in centre of oven until crusts are golden, 15 to 18 min. Sprinkle with chopped parsley.
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Smokin’ Salad Stir 1/2 cup smoky-peach BBQ sauce (left) with 2 tbsp lemon juice. Toss with coleslaw mix or shredded iceberg lettuce. Scatter toasted sliced almonds overtop.
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