Saturday, January 19, 2013

on tangy bbq sauce...

I love getting creative and experimenting with different BBQ sauces. I think I finally found my signature recipe. You can use this sauce for wings, burgers, dipping sauce, use this sauce on your homemade pizzas instead of marinara sauce, even put a spoon of it in your mac n'cheese to give it a little something or use it for pulled pork like us this week! Yum. Make a batch up, put it in a mason jar and keep it in the fridge for when that Tangy BBQ Sauce calls your name. 

1 tablespoon olive oil
1 can (28oz) whole peeled tomatoes, pureed with the juices
3/4 cup water
1/2 an onion, minced 
3 gloves garlic, minced
1/2 brown sugar
1/2 cup apple cider vinegar
2 tablespoon Worcestershire sauce 
1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard
1/2 teaspoon chili powder
salt & pepper


1// In a saucepan heat olive oil and cook the onion and garlic. Add salt, pepper, chili and cayenne. Cook about 5 minutes until the onion is translucent 
2// Add tomatoes that have already been pureed with the juice, water, Worcestershire sauce, Dijon mustard and brown sugar. Bring the sauce to a boil. Now put a lid on pan and simmer on low for about 30-45 minutes. Stir it every once in a while. 
3// Lastly stir in apple cider vinegar and let cool. Store in jar and keep it in your fridge up to about a week. 


No comments :

Post a Comment