Barbecue Sauce Mixes

Barbecue Sauce:
1 1/2 tablespoons pomace oil
2 ounces spanish onion
1 ounce scallion
2 ounces fresh green pepper
1/4 tablespoon peeled garlic
1 1/4 ounces brown sugar
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 1/2 ounces ground paprika
1 teaspoon dry mustard
2 ounces lemon juice
3 ounces Worcestershire sauce
3 ounces red wine vinegar
1 /2 cup crushed tomatoes
4 1/2 ounces chili sauce
1 1/2 cups ketchup
3 ounces grandma molasses
1 1/2 ounces honey
1 1/2 ounces crystal hot Louisiana sauce

Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.

Yield: 1 1/2 pints

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes

Recipe courtesy Cooking with the Young and Restless

2 (8-ounce) cans tomato sauce
1 1/3 cup cider vinegar
1/2 cup brown sugar
4 tablespoons peanut oil
2 tablespoons prepared mustard
2 teaspoons chili powder
2 teaspoons salt
1/2 teaspoons black pepper
1 teaspoon cinnamon
2 teaspoons (or more) hot sauce

In a saucepan mix all ingredients for sauce. Cook over medium heat, stirring occasionally, until thickened, about 10 minutes.

Prep Time: 15 minutes
Cook Time:

Recipe adapted from Emeril Lagasse's cookbook, Emeril's Creole Christmas, published by William Morrow

One 14-ounce bottle of ketchup
1/2 cup water
2 teaspoons molasses
2 teaspoons Creole or whole grain mustard
2 teaspoons chopped garlic
1/4 cup chopped onions
2 tablespoons firmly packed light brown sugar
Dash of hot pepper sauce
Dash of Worcestershire sauce
Pinch of salt
Pinch of cayenne
2 teaspoons peeled and grated fresh ginger
Pinch of freshly ground black pepper

In a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Refrigerate overnight before using

Yield: 2 cups
Difficulty: Easy

Recipe courtesy of Gourmet Magazine

2 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon red pepper flakes
1 tablespoon chile powder or paprika
1 1/2 cups ketchup
1/2 cup amber beer or ale
1/4 cup cider vinegar
1/4 cup water
1/4 cup brown sugar
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
Salt and ground black pepper
Tabasco sauce, optional or to taste

 

In a saucepan cook onions in oil over moderate heat until tender. Stir in garlic, red pepper flakes and chile powder and cook for 1 minute. Add ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce, salt, black pepper, and Tabasco sauce, stirring to combine. Partially cover and simmer until slightly thickened about 15 to 20 minutes. Taste and adjust seasoning, if necessary, with Tabasco sauce. Remove sauce from heat and allow to cool completely. Sauce can be refrigerated for 2 to 3 weeks or frozen for up to 1 month.

Yield: about 2 cups
Difficulty: Easy

Recipe Courtesy of Emeril Lagasse


1 onion, minced
2 to 3 jalapeno peppers, minced
3 tablespoons vegetable oil
2 garlic cloves, minced
1 cup water
2 cups ketchup
2 cups brown sugar
2 tablespoons Worcestershire sauce
Salt and black pepper

In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded

Yield: About 2 cups
Difficulty: Easy

Recipe Courtesy of Cathy Lowe

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 cup cider vinegar
1 1/2 cups ketchup
2 tablespoons brown sugar
1 lemon
Tabasco sauce
Salt and pepper

In a saucepan, heat oil and cook onion until tender. Stir in garlic and cook for 30 seconds. Stir in vinegar, ketchup, brown sugar and juice of lemon. Simmer for 15 minutes and season with Tabasco, salt and pepper.

Yield: 2 cups sauce
Difficulty: Easy