Smoky Tex Mex Barbecue Sauce Food
SPICY SMOKY BARBECUE SAUCE
Spicy, smoky, smooth, spoonable, pourable, dunkable, brushable; this barbecue sauce is everything a great barbecue sauce should be.
Provided by Timothy H.
Categories Sauces
Time 30m
Yield 6 pints
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1010.7, Fat 25.5, SaturatedFat 2.2, Cholesterol 1.9, Sodium 4326, Carbohydrate 191.5, Fiber 11.6, Sugar 135, Protein 13.2
TEX-MEX BARBECUE SAUCE
This barbecue sauce has good bbq flavor with a Tex-Mex kick. I clipped the recipe from a Hellman's Mayonnaise jar several years ago. Although it tastes good when first mixed together, it tastes even better if it has had time to set for a little while so the flavors have time to blend.
Provided by txgammi
Categories Sauces
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk ingredients together until smooth.
- Brush on meats, turning frequently, during last 20 minutes of cooking.
Nutrition Facts : Calories 463.9, Fat 29, SaturatedFat 4.3, Cholesterol 20.4, Sodium 2059.5, Carbohydrate 56.6, Fiber 5.4, Sugar 28.9, Protein 4.1
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