Ok, I’m kind of exaggerating but if you like reading blogs, you can probably relate. Pinterest has allowed me to beef up my recipe repertoire, for sure! And don’t get me started on all of those beautiful pins leading back to fabulous blogs.
I happened upon Mel’s Kitchen Cafe a while back and it’s one of my favorites! Mel posted a bbq recipe, The Best Barbecue Sauce, and believe me…it IS the best! This is one of those favorites that I like to make ahead of time, double the batch and freeze in portions. It’s handy to have around when we’re in the mood for bbq beef, pork or chicken(keep an eye out…recipes coming soon). While the original is beyond outstanding, I decided to change things up a bit. I’m pretty tickled with the results. Thanks, Mel, for allowing me to share!
My husband threw me the gimlet eye when I mentioned that jalapeños would take part in this experiment. I took mercy upon him and added one, rather than two. It could’ve used more jalapeño, but some would surely disagree.
This makes a large batch…one for now, more for later
Roughly chop 4 garlic cloves, a jalapeño (or 2…hehe) and about 3/4 of a large onion. Process it in a food processor until it’s very fine. You will notice some liquid being released, that’s ok. Melt 2 tablespoons of butter in a dutch oven, add the mixture and saute for a few minutes.
Add the wet ingredients, combine well and then stir in the spices. Let it simmer for about an hour on low so that it can thicken up and for the flavors to get nicely acquainted. Let cool, then portion into freezer bags, those handy Ball freezer jars or whatever freezer containers you have on hand. I freeze 10-12 ounce portions, so this makes about eight. One to use now and seven for later.
- ¾ large sweet onion
- 4 garlic cloves
- 1 jalapeno, deseed if desired
- 2 tablespoons butter
- 4 cups ketchup
- 2 16 oz. cans tomato sauce
- 1 cup unsulphured molasses
- 2½ cups red wine vinegar
- 2 tablespoons hickory flavored liquid smoke
- 2 cups brown sugar
- 2 teaspoons paprika
- 2 teaspoons coarsely ground pepper
- 1 teaspoon celery seed
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon chili powder
- Pulse coarsely chopped onion, garlic and jalapeno in a food processor until it’s almost a puree but not quite.
- Saute the puree with 2 tablespoons butter in a dutch oven for a few minutes.
- Add the wet ingredients and combine well.
- Add the brown sugar and spices, combine.
- Simmer for about an hour on low, stirring occasionally.
- Let cool, then ladle into freezer proof containers for future use.