Red Hot Mamass Bbq Sauce Recipes

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Steps:

• 1. Mix mustard with water and allow to stand 10 minutes.
• 2. While the mustard is sitting, cook onions in oil until soft and transparent.
• 3. Next mix spices and mustard mixture.
• 4. Then mix in molasses and brown sugar.
• 5. Add lemon juice.
• 6. Stir in Worcestershire sauce, vinegar, and liquid smoke.
• 7. Lastly stir in tomato paste, sauce, and ketchup.
• 8. Let simmer for 10 minutes. Use immediately or allow to cool and transfer to bottle or jar for storing in the refrigerator.
• 9. Note: You may adjust the ingredients according to your taste. I have added and omitted ingredients at times according to how I wanted to use the sauce and it always turned out very well!

Steps:

• Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).

Steps:

• mix all ingredients in a saucepan.
• bring to boil on hi heat.
• reduce to a simmer for 20 minutes.
• good on all meats.

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.

Steps:

• In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.