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Saturday, July 6, 2013

Good enough to drink: Homemade Barbecue Sauce

homemade barbecue sauce

Burgers, ribs, chicken, sausages, mushrooms, whatever you're in the mood to grill, this sauce makes a great finishing touch. It's packed with flavor (the tamarind has the perfect kind of tang for barbecue), but it's not as sweet as store bought stuff; so it doesn't burn as easily on the grill*.

Homemade Barbecue Sauce

2 cups Unsweetened Tomato Ketchup
½ medium onion (minced)
4 cloves garlic (minced)
½ cup worcestershire sauce
¼ cup apple cider vinegar
1 tbs tamarind pulp
2 tbs molasses
1 tsp black pepper

Combine all of your ingredients in a small sauce pan, and put it on low heat. We're going to simmer this sauce slow. Again, as with the ketchup, leaving the lid on slightly askew is advised during the simmering to keep the eruptions under control. Let simmer for about an hour, stirring occasionally. That's the sauce.

If you like it spicy, you can always add heat with a half teaspoon of cayenne, some red pepper flakes, minced chipotle pepper, or a few dashes of your favorite hot sauce.

*Generally I apply my sauce around the last half hour to hour of cooking and afterward I keep it off of the direct heat to keep the sauce from charring.


  1. Shared here: http://www.thenourishinggourmet.com/2013/07/pennywise-platter-thursday-411-2.html

  2. It was very, very good! I can't wait for more treats - you need to come up and cook more often.