Simple Spicy Barbecue Sauce Food

BARBECUE SAUCE - THICK AND SPICY

Steps:

• Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
• You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
• If it is not sweet enough add more sugar, for thinner sauce add more broth, beer or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
• This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
• This stores nicely in the refridgerator.

SPICY BBQ SAUCE

Steps:

• To a medium sauce pan, add all ingredients except ketchup. Stir and bring to a boil over medium heat.
• Reduce until sugar is fully dissolved.
• Pour in the ketchup, stir, and remove from heat.

NICELY SPICY BBQ SAUCE

Steps:

• Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
• Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
• Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
• Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
• Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
• Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
• Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

HOMEMADE SPICY BARBECUE SAUCE

Steps:

• Combine all ingredients in a small saucepan over medium low heat. Stir to combine and simmer 5 minutes. Use warm or let cool, pour into a jar and refrigerate until needed. Enjoy!

THICK AND SPICY BARBECUE SAUCE

Steps:

• Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use.
• Store in a covered glass jar or plastic container in the refrigerator.

BBQ SAUCE: SWEET AND SPICY

Steps:

• Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often.
• Once everything is incorporated, and you've adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that's the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge).
• *Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter -- a little bit sweet will get sweeter.
• Enjoy!

SPICY SMOKY BARBECUE SAUCE

Steps:

• Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
• Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
• Stir in the remaining ingredients.
• Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
• Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
• You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce....
• To Boiling Water Bath Can the Sauce for Shelf Storage:.
• Fill sterile canning jars to within 1/4-inch of the top.
• Wipe the rims with a paper towel dipped in vinegar.
• Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
• Place in a canner with water to cover the lids by 2-inches.
• Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
• Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
• Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
• To Pressure Can the Sauce for Shelf Storage:.
• Fill sterile canning jars to within 1-inch of the top.
• Wipe rims with a paper towel dipped in vinegar.
• Place lids on jars and screw on rings to finger-tip tightness.
• Place in a pressure canner according to your manufacturer's instructions.
• Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
• Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.).
• Transfer the jars to a cooling rack to rest for 24 hour hours.
• Remove rings, wipe jars, label and store in a cool, dry place for up to a year.

HOMEMADE SWEET AND SPICY BARBECUE SAUCE

Steps:

• Melt butter in a large stewpot over med-high heat.
• When the bubbling subsides add the onions all at once.
• Sprinkle with the salt and cook for 5-8 minutes, stirring often, until golden.
• Add the garlic and cook for another minute until fragrant.
• Add the syrup, molasses, vinegar and catsup. (At this point I use a hand blender to puree the onions, but this is optional).
• Bring to a boil, then reduce the heat to med-low.
• Add the remaining ingredients and continue to simmer until thick and bubbly, at least 30 minutes. The longer you simmer it, the better it will be.

JULIA'S FAMOUS SPICY BARBECUE SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Add garlic and onions and cook, stirring, until softened.
• Add the vinegar to the pan and cook for an additional 2 minutes.
• Place everything else in the pan stir and bring to a simmer. Cook for at least 30 minutes, or until thick.
• You may use it right away or cool it and refrigerate for later use.