Better than store-bought bottled – yes you can make your own BBQ sauce at home! This is the best down-home All American Barbecue Sauce!
- 2 teaspoons safflower oil*, or neutral non GMO oil
- 1 ¼ cup sweet onions, peeled, chopped 1/4″ dice
- ⅔ cup fresh apricots, pitted, chopped (or can use 1/2 cup dried)
- 5 cloves fresh garlic, peeled, chopped (2 T.)
- ½ teaspoon mustard seeds
- ⅓ cup coconut palm sugar, ot light brown sugar
- 2 tablespoons dark molasses, organic if possible
- ½ teaspoon smoked paprika
- 1 tablespoon dried Pasilla chile, soaked, seeded and chopped
- ¼ teaspoon fresh cracked black pepper
- ½ teaspoon italian seasoning, crumbled
- ¼ cup strong coffee
- 1 teaspoons liquid aminos (Bragg) or tamari sauce
- ½ can tomato paste, 3 oz
- 14.5 ounces fire roasted chopped tomatoes, canned, organic
- ½ teaspoon sea salt, or to taste
In a heavy two quart non reactive pot, sauté onion until translucent in oil over low heat for 5 minutes.
Add garlic, raise heat to medium. Cook 10 minutes until lightly colored.
Add the next 13 ingredients (fresh apricots through fire roasted tomatoes) one by one and give a big stir.
Bring to a boil, then reduce to a simmer and cook for 30 minutes, uncovered – stirring from time to time (to prevent scorching on the bottom of the pot.)
Add water when needed, when becomes too thick 1/4 cup at a time, up to 3/4 cup for the right consistency. Taste and season with sea salt.
Cool slightly – pulse in a food processor for a finer barbecue sauce (I do this.)
Add a tablespoon of good whisky if you like to the finished sauce.
Serve warm – it’s nice that way, or refrigerate in a glass air- tight container.
Will say fresh for up to one month – yes, you can freeze some – or “can” in ball jars for longer shelf stable storage.
See BLOG for more photos, instructions and how-tos.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes 2 1/2 cups.
When to apply sauce?
The best time to sauce a grilled (BBQ) chicken is when it’s nearly cooked – after it’s cooked, but wait until it is no more than a few minutes away from being done before you sauce it. You’re not trying to cook the sauce, and it takes no more than a few minutes to get the sauce to bind to the skin and form a sort of glaze and gather up some quick smokey flavor.
Use as a “mopping” sauce to baste the meat while it was cooking (in the late stage) and as a dipping sauce when it is served.