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Nutrition Facts
Serving Size 1 (114g) Recipe makes 20 servings The following items or measurements are not included below: 3 tablespoons liquid smoke
Calories 145
Calories from Fat 35		(24%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 692mg		28%
Potassium 424mg		12%
Total Carbohydrate 26.2g		8%
	Dietary Fiber 2.3g	9%
	Sugars 19.7g
Protein 1.6g		3%
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By: peppermintkitty

Best BBQ Sauce You'll Ever Taste (Southwest)

Recipe #152439 | 1½ hours | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Pokey in San Antonio, TX
Jan 19, 2006

Here in Texas, we don't cook with BBQ sauce, but we love it on the side to spoon over our brisket, fajitas, chicken, etc and it has to have a little kick. I've been told over and over again that this is the best BBQ sauce they've ever had and I ought to bottle it. I love to cook, but I don't want to do it for a living--so enjoy it for free.

SERVES 20 -30 , 3 -4 pint jars (change servings and units)

Ingredients

1 1/2 cups onions (chopped)
1 1/2 cups red bell peppers (chopped)
3 garlic cloves (minced)
6 tablespoons butter
1 1/2 cups cider vinegar
1 tablespoon chili powder
1 tablespoon dry mustard
2 cups ketchup
2 cups chili sauce
3 tablespoons worcestershire sauce
3 tablespoons liquid smoke
1/2 cup molasses
1/2 cup dark brown sugar
1-2 tablespoon habanero pepper (minced)

Directions

1
Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
2
Add chili powder, and dry mustard. Stir to incorporate.
3
Lower heat and add remaining ingredients. Simmer on low for at least one hour.
4
Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
5
Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it.
6
Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

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Featured Reviews for This Recipe

From: Schutte

On Oct 25, 2009

I've made this two weekends in a row now, and it was a big hit both times. So far I've tried it on Chicken and BBQ Oysters. My wife used the leftover sauce from the prior week to make BBQ Baked Beans. This stuff is great!

0 people found this review helpful

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From: MarkG

On Jun 9, 2009

Brilliant! This is true to its name. All my friends and family have been impressed with this tangy sauce. Thanks, Pokey!

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From: Kathy!!

On Jun 28, 2007

I have a call into the extension service to see how I can bottle this. It makes a ton and we loved it so much we'd like to be able to open a jar anytime! I followed the recipe exactly--but used jalapenos instead of habaneros because that is what I could find. I also liked the sweet and spicy together. It had a great smoky flavor. This is a keeper--and maybe one to bottle.

5 people found this review helpful

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From: Keolani

On Jul 5, 2007

yum! I made this to go with my 4th of July baby back ribs. It was perfect. I made the sauce the day before so it was just as simple as pulling out a bottle of purchased sauce the day of. I made a half recipe because we are going out of town and I knew we would never finish it. Also, I had to leave out the hot peppers for kids. I hope I can try it with them sometime because I can only imagine they will make it that much better.

2 people found this review helpful

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