Best BBQ Sauce You'll Ever Taste (Southwest)
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.
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READY IN: 1hr 20mins
SERVES: 20-30
YIELD: 3-4 pint jars
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2
- 3
- 6tablespoons butter
- 1 1⁄2cups cider vinegar
- 1tablespoon chili powder
- 1tablespoon dry mustard
- 2cups ketchup
- 2cups chili sauce
- 3tablespoons Worcestershire sauce
- 3tablespoons liquid smoke
- 1⁄2cup molasses
- 1⁄2cup dark brown sugar
- 1 -2
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DIRECTIONS
- 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.
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