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Saturday, August 7, 2010

Peppery Tomato Barbecue Sauce

Some barbecue sauces are thick, dark, and sweet, some are thin, orange, and spicy, and there's really a whole wealth of flavors, colors, and consistencies in between. Here's a peppery, red sauce barbecue sauce that's not too thick or too thin. Using some tomato sauce instead of all ketchup also makes it somewhat more healthy, or at least less unhealthy.

1. One 14-16 ounce can tomato sauce (the plain, thin kind - not pasta sauce!)
2. 1/2 cup ketchup
3. 2 tablespoons brown mustard, such as Kosciusko's
4. 1/4 cup white vinegar
5. 1/4 cup cider vinegar
6. 2 tbsp brown sugar
7. 2 tablespoons honey
8. 1 tablespoon pepper
9. 1 teaspoon onion powder
10. 1 teaspoon garlic powder
11. 1/2 teaspoon cumin
12. 1/4 teaspoon cayenne pepper (or 1/2 teaspoon for daring folks)

1. In a medium saucepan on medium heat, start simmering wet ingredients (tomato sauce, ketchup, vinegars) except honey.
2. Begin adding in spices and honey, stirring frequently.
3. Simmer until bubbling, then turn heat off.
4. Let cool a bit, then store in a jar or squeeze container.

This makes a delicious enchilada sauce for pulled pork enchiladas!

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