Name: Best BBQ Sauce You'll Ever Taste (Southwest)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3-4 pint jars, 20-30 serving(s)
Ingredients: 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)

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Recipe by Pokey in San Antonio

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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.

Ready In:: 1hr 20mins
Serves:
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ingredients

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)

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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RECIPE MADE WITH LOVE BY

@Pokey in San Antonio

Contributor

@Pokey in San Antonio

Contributor

"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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review by Two Socks

12/3/2012

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.

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review by Meliska

10/1/2010

Don't tell my husband, but he's a native Texan, and I think this sauce is better than his!<br/><br/>I cut the recipe in half, and I left out the habanero pepper, since I was cooking for children. The only chili sauce I had on hand was rooster sauce, though, so it still had a bit of a kick to it. I will definitely use this recipe again!

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review by bricookie55

6/29/2010

Fantastic recipe! I had to take some liberties with it, based on what I had on hand. I cut the recipe in half, but I still used a whole habanero. It was hot! But it was great. Also, I used thai sweet chii sauce in place of plain chii sauce, half pomegranate molasses and half regular, and ancho chile powder in place of regular. I added some honey for extra sweetness, too. Yum!! Thanks so much!

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tweak by bricookie55

6/29/2010

Fantastic recipe! I had to take some liberties with it, based on what I had on hand. I cut the recipe in half, but I still used a whole habanero. It was hot! But it was great. Also, I used thai sweet chii sauce in place of plain chii sauce, half pomegranate molasses and half regular, and ancho chile powder in place of regular. I added some honey for extra sweetness, too. Yum!! Thanks so much!

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review by ulana101

12/5/2009

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!!

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