Smoky, Spicy Barbecue Sauce

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1 hour 1 pint barbecue sauce Print RecipeEmail Recipe


1largeyellow onion (chopped)
3⁄4cupcider vinegar
3⁄4cupbrown sugar (packed)
1⁄4cupmolasses (sorghum, or corn syrup)
12ouncetomato paste
1⁄4cupbrown mustard
1teaspooncelery seed
1teaspoonground cumin
1teaspoonground coriander
1teaspoongarlic powder
1⁄4teaspooncayenne pepper
1⁄4teaspoonhot sauce
3teaspoonliquid smoke (or to taste)
1⁄4teaspoonblack pepper


Purée the onion vinegar, brown sugar, honey, and molasses in a food processor or blender. Put the tomato paste in a large nonreactive saucepan over medium-low heat. Pour the onion purée into the tomato paste and stir to blend. Bring to a simmer. Add the rest of the seasonings, and simmer the sauce for 30 minutes, stirring occasionally.

Remove the saucepan from the heat and ladle the sauce into a sieve placed over a bowl. Press the sauce through the sieve with the back of a spoon. Transfer to a lidded jar. Refrigerate, the sauce will keep indefinitely. Reheat before using.

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