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Prep 20 mins
Cook 1 hr
Here in Texas, we don't cook with BBQ sauce, but we love it on the side to spoon over our brisket, fajitas, chicken, etc and it has to have a little kick. I've been told over and over again that this is the best BBQ sauce they've ever had and I ought to bottle it. I love to cook, but I don't want to do it for a living--so enjoy it for free.
- 1 1⁄2 cups onions (chopped)
- 1 1⁄2 cups red bell peppers (chopped)
- 3 garlic cloves (minced)
- 6 tablespoons butter
- 1 1⁄2 cups cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 2 cups ketchup
- 2 cups chili sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons liquid smoke
- 1⁄2 cup molasses
- 1⁄2 cup dark brown sugar
- 1 -2 tablespoon habanero pepper (minced)
- Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
- Add chili powder, and dry mustard. Stir to incorporate.
- Lower heat and add remaining ingredients. Simmer on low for at least one hour.
- Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
- Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
- Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.
FANTASTIC RECIPE!!!! Please do not skip on molasses just because there is also a sugar in the recipe. Those two ingredients have different sweetnes flavor and they need to be together. If you do not have red bell pepper like I did not have it you may add fire roasted pepper from the jar. Worked like a charm. I also did not have the chillie sauce so I added no salt tomatoe sauce and chipoltle chille in adobo sauce. I added a bit more garlicd cut it on cider vinegar and the result was incredible. Must try recipe. It does make a lot but in our household we cook a lot so the storage is not a problem. Thanks for such a great recipe!!
wow this is some great BBQ sauce, I have been wanted to try this for a while and I finally got to make it and used it with my Delicious Crock Pot Barbecued Pulled Pork I reduced the amounts by half but used 2 heaping tablespoons fresh minced garlic and 1 habanero pepper plus 1 teaspoon crushed chili flakes, my family loves extreme heat, this paired up so well with my pulled pork, soooooo good! thanks for this great recipe Pokey, I will make again for sure!
I'm not sure if I did something wrong, but the finished sauce came out with a somewhat chalky feel in the mouth. I did not have enough chili sauce, so I used ketchup to make up the difference. I had to use green peppers instead of red, and I used a couple generous tablespoons of chipotle pepper puree for the heat. Other than that, I followed the recipe as written. The flavor was good, but next time I make this, I'll be sure to use the full amount of chili sauce and will only use 2 tablespoons liquid smoke during cooking, and the remaining tablespoon right when it comes off the heat as I expected a smokier flavor than I got. The only thing I can think of that I may have done wrong that gave me the off texture was maybe that I cooked it a few minutes too long or something. I used it to make barbecue beef from leftover pot roast, and it tasted very good. Even so, I think I can do better the next time I make this, especially since you personally recommended this recipe to me a few years back when I asked for a good bbq sauce recipe. When I make it again, I will submit another review.