Cooking Club: Your next challenge is homemade BBQ sauce
Photo by Michael Alberstat
Who’s geared up for our next Cooking Club recipe? This week, your challenge is to make our classic sweet and spicy barbecue sauce. We've chosen this quick, delicious sauce because this weekend marks the official launch of barbecue season. Hooray! So make this sauce, use it on your best charred vittles and send us your winning barbecue pics (see below for instructions). On Friday we'll post the best pics from last week's cheddar-zucchini challenge here.
Let’s get started! Here’s this week’s challenge recipe:
Classic sweet and spicy barbecue sauce
Prep time: 10 minutes Makes: 2 cups
Ingredients
- 1 tsp vegetable oil
- 1/4 cup pureed 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 Worchestershire sauce
- 1/4 tsp smoked paprika
- 1/4 tsp hot-red-pepper 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.
Prep Tip:
To purée onion, whirl in a food processor, scraping down sides as necessary.
How to post your pic?
Follow us on Instagram, then post your photo using @ChatelaineKitchen
Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
Like us on Facebook, then message us your photo
Get your photos posted by next Thursday at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe.
Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’! The larger the photo, the better.
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