A VERY POPULAR BBQ SAUCE
This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Provided by JRNEUMILLER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g
GREEN BARBECUE SAUCE
This Tex-Mex twist on traditional barbecue sauce combines tangy green tomatoes and crisp tomatillos for a tongue-tingling flavor sensation. You have to try this over your favorite recipe for barbecue chicken or shrimp. Better still, you can make this up to 1 week ahead. Recipe is from Southern Living.
Provided by Pinay0618
Categories Sauces
Time 2h30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Cook all ingredients in a large stockpot over medium-low heat 2 hours or until tomatoes and tomatillos are tender. Cool.
- Process green tomato mixture, in batches, in a food processor or blender until smooth.
Nutrition Facts : Calories 347, Fat 4.2, SaturatedFat 0.5, Sodium 832.6, Carbohydrate 73.7, Fiber 9.8, Sugar 60.1, Protein 8.2
HOMEMADE BARBECUE SAUCE
This is good for baking chicken or ribs in. Easily doubled or tripled for your needs. Vegetables are also really good cooked in this sauce.
Provided by BUCHKO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium nonporous bowl, combine the butter or margarine, onion, green bell pepper, water, ketchup, mustard powder, salt, celery seed, brown sugar and lemon juice. Mix well and use on your choice of meat.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 23.4 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 1293.8 mg, Sugar 20.7 g
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- In blender, blend the green tomatoes, onions and garlic into a puree. Add this to a saucepan over medium heat. Bring the mixture to a boil, then lower the heat and keep it simmering for around 25 minutes, stirring occasionally. When stirring, take care as the hot sauce may splatter. After 25 minutes, remove it from the heat.
- Working in batches, push the cooked puree mix through a sieve, to remove the seeds and the skins of the tomatoes. Take your time pushing the sauce through to ensure only the seeds and toughest bits skins are left behind and nothing else.
- Add the puree back into the saucepan along with the vinegar, sugar, salt, molasses and spices and place the pan over low heat. Keep stirring regularly and simmer the sauce for approximately an hour and a half until it reduces and thickens.
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