Monday, August 13, 2012

BBQ Sauce - DIY Pantry

Oh, admit it. You think that BBQ sauce is something that you have to buy in a bottle because you don't have some great, great, great, granddaddy's Texan or Cajun or Tennessean secret recipe. Hogwash! It is ridiculously easy to make your own and tailor it to your taste. And of course, who's the wiser if you say it was a recipe inherited from a friend of a friend's great southern granddaddy - embellish a little, it's what all great Southern characters do!

If you're interested, here's a great article detailing the particulars of the so called 10 regional styles, my personal version sounds like a cross between Louisianna and Kansas City - tomato based with vinegar, molassess and plenty of hot pepper sauce. Since I am not a meat eater, this sauce is usually slathered over tofu or tempeh and baked or grilled to create a crispy crust.

This is one of those sauces that you will want to dip everything in and slather on any edible vehicle possible! Tangy, sweet, spicy, it hits all of the taste buds at once and makes your mouth sing! The recipe below makes 4plus cups (it just barely fit in 2 pint jars), which is enough to cover 1-2 recipes, depending on what you're putting it on. My next post will be a bit more on the unusual side, as a base for a pizza (my favorite food!)

BBQ Sauce - DIY Pantry
(makes 1 quart)

1 tablespoon olive oil
1 medium onion, diced
5-6 cloves garlic, minced
4 cups ketchup (make your own)
1/4 cup cider vinegar
1/2 cup dark molasses or light brown sugar
1/2 cup Worchestershire sauce (use vegetarian if you like or half water and half soy sauce)
2 tablespoons Dijon mustard
Hot Sauce (tobasco, etc) to taste
1 tablespoon jalapeno, minced (or 1 teaspoon dried pepper flakes)

Saute onion and garlic in olive oil until transparent. Add remaining ingredients and blend well and turn heat down to simmer and cook for 30 minutes or until it begins to thicken. Remove from heat and allow to cool 5-10 minutes before jarring. Store in refrigerator for up to 6 months.


Recipes currently inspiring me:

Pinto Bean Veggie Burgers at Cinnamon Spice and Everything Nice
Chopped Salad with Feta, Lime and Mint at Smitten Kitchen
Tarragon Corn Chowder at Simply Recipes

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