My kids absolutely love my homemade barbeque sauce. They would have it on everything if they could. I found my son using it on his toast as he made himself some grilled cheese. Go figure! I would never have thought that was a good combo, but he loved it. I make pulled pork from time to time and the kids go wild. They will slather this dip on the pork and take more on the side.
The Ingredients for the Homemade Barbeque Sauce
A few pantry staples, a few spices, and the key ingredient – the chili in adobo. That’s what makes my dip the best there is.
The Ingredient List for Homemade Barbeque Sauce:
- 1 large white onion
- 3 garlic cloves
- 1 cup tomato puree
- 2 chilies in adobo
- 1 red chili
- 1/3 cup cider vinegar
- 3 tablespoons Worcestershire
- 1 teaspoon paprika
- 4 tablespoons brown sugar
- 1/4 cup water
- salt to taste
More Dressings and Dips you will Like:
The Cooking Process for Homemade Barbeque Sauce
I cook mine, so it can be kept in the fridge for up to a month and it will be good – that is if it isn’t all gone within a day or two. Start by peeling the onion, and garlic. I chop them into large chunks and place them in a small pan. Next, I chop the chili and add that to the pan. I like mine a little on the spicy side so whatever we’re using it with has a little kick to it.
Next, add the cider vinegar and the Worcestershire. I like to mix things as. I go along. At this point, I place the pan on the heat and turn it to a low. The idea is to cook the onion and garlic and chili so the rawness disappears. I add half the water to the pan at this time too. It’s ok to add all of it if you like. Once the liquid boils, the onions will have started to soften.
Add the paprika, salt, and brown sugar to the pan. Now we can add the smoky flavour. That comes from the chili in adobo. I love the smell and taste of the chili in adobo. It has such a distinct smell and flavour. It can turn any meal into a smoky flavoured meal. I like to chop the chili into bits. That makes it spread a lot better and more evenly. Even if you don’t do that, not a big deal.
The Blending Process:
Allow the ingredients to cook and the spices and vegetables to mingle. I let it cook for about 20 minutes on low heat. By then the onions will be melting away and disintegrating into the rest of the liquid. Some of the liquid will have evaporated and it will have thickened a little. We are now ready to turn it into an actual dip. To do this, we need to blend it and then use it.
I like mine a little chunky, but you can blend it into a more fine liquid. Use a hand blender and just blend it in the pan. But if you like it finer, I would recommend pouring the entire contents of the pan into a blender and blending it to the consistency of your liking.
I like my homemade barbeque sauce to be a little sweet, a little tart, a little spicy, and what you call a little zingy. However, this is one of those recipes that can be adjusted to your own liking. Some like it sweeter, so you can add more brown sugar. Others like it tarter, so you can add a little more vinegar. Some like it spicier. For those people, you can add another raw chili or even some cayenne to the mix. It’s all up to your liking.
I love Homemade Barbeque Sauce and I use it on so many things. You may want to try it on:
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Homemade Barbeque SauceCourse: SidesCuisine: CanadianDifficulty: Easy
This barbeque sauce is sweet, smoky, and has a slight kick. It will become your go to for all your meats and barbeques. Works great on vegetables too.
1 large white onion
3 garlic cloves
1 cup tomato puree
2 chilies in adobo sauce
1 red chili
1/3 cup cider vinegar
3 tablespoons Worcestershire
1 teaspoon paprika
4 tablespoons brown sugar
1/4 cup water
salt to taste
- Peel the onion, chili, and garlic. Chop them into large chunks and place them in a small pan on the heat at medium heat.
- Add the cider vinegar, water, and the Worcestershire to the pan and bring the liquid to a boil.
- Add the paprika, salt, and brown sugar to the pan. Mix well so everything is evenly distributed.
- Chop the chili in adobo and add it to the pan. Turn the stove down to low.
- Allow the sauce to cook for about 20 minutes on low heat.
- Take it off the heat and using a hand blender blend the sauce. You can blend it into a smooth consistency or leave it a little chunky – which is how I like it.
- Store it in the fridge for up to a week in an air-tight container.