Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Best BBQ Sauce You'll Ever Taste (Southwest) Recipe
    Lost? Site Map

    Best BBQ Sauce You'll Ever Taste (Southwest)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Pokey in San Antonio, TX's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 20-30

    Yield:

    pint jars

    Units: US | Metric

    Directions:

    1. 1
      Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
    2. 2
      Add chili powder, and dry mustard. Stir to incorporate.
    3. 3
      Lower heat and add remaining ingredients. Simmer on low for at least one hour.
    4. 4
      Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on December 05, 2009

      55

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (20)

    Advertisement

    Nutritional Facts for Best BBQ Sauce You'll Ever Taste (Southwest)

    Serving Size: 1 (76 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 145.1
     
    Calories from Fat 34
    23%
    Total Fat 3.8 g
    5%
    Saturated Fat 2.2 g
    11%
    Cholesterol 9.1 mg
    3%
    Sodium 701.2 mg
    29%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 2.3 g
    9%
    Sugars 19.7 g
    78%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    liquid smoke

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites