Big Batch Zesty BBQ Sauce
- Ready In:
- 1hr 15mins
- 1 (114 ounce) can ketchup (#10 size)
- 2 tablespoons butter
- 1 large white onion, minced
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup minced fresh garlic (about 25 cloves)
- 1 (12 ounce) bottle unsulphured molasses
- 2 1⁄2 cups brown sugar, packed
- 2 tablespoons liquid smoke
- 3⁄4 cup white vinegar
- 1 1⁄2 tablespoons cracked black pepper
- 4 tablespoons creole seasoning
- In a large dutch oven or stock pot, melt butter over medium heat. Add onion, pepper flakes and garlic and cook approximately ten to fifteen minutes, until onion has softened and turned translucent but not browned.
- Add remaining ingredients, stir well, and reduce heat to low. Simmer approximately half to one hour, allowing the flavors to blend adequately.
- Store in a tightly sealed container in refrigerator up to two months, or use canning process for shelf life.
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RECIPE SUBMITTED BY
<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br> <br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. <br> <br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. <br> <br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!