Honey BBQ Sauce
(Note: You will need some kind of blender/food processor -- a stick blender is fine)
This sauce will work with any meat, preferably cooked on a grill/BBQ. Chicken and pork especially. Might be a bit sweet for beef.
Ingredients
I Cup Tomato Puree
1/2 Cup Honey
1/4 Cup Apple Cider Vinegar (substitute: White Vinegar)
1 Small Yellow Onion (I use 1/2 of a large Texas onion)
4 Cloves Garlic - Crushed
1 TSP Salt
1 TSP Black Pepper
1/2 TSP ground chipotle powder (substitute: any hot chili powder)
1/2 TSP Smoked Paprika
Olive Oil
Instructions
Sauté onions and garlic in olive oil just long enough to remove any bitterness (sweat them).
Pour all the ingredients into a blender or food processor (or into a bowl if you use a stick blender). Blend until smooth. Pour the sauce into a sauce pan, and bring to a simmer. With the lid off, simmer the sauce, stirring occasionally, until it thickens to almost the viscosity of ketchup (about 15-20 minutes).
For best flavor, let the sauce sit in the fridge for at last a few hours, or overnight, for the ingredients to get friendly before using.
CD
(Note: You will need some kind of blender/food processor -- a stick blender is fine)
This sauce will work with any meat, preferably cooked on a grill/BBQ. Chicken and pork especially. Might be a bit sweet for beef.
Ingredients
I Cup Tomato Puree
1/2 Cup Honey
1/4 Cup Apple Cider Vinegar (substitute: White Vinegar)
1 Small Yellow Onion (I use 1/2 of a large Texas onion)
4 Cloves Garlic - Crushed
1 TSP Salt
1 TSP Black Pepper
1/2 TSP ground chipotle powder (substitute: any hot chili powder)
1/2 TSP Smoked Paprika
Olive Oil
Instructions
Sauté onions and garlic in olive oil just long enough to remove any bitterness (sweat them).
Pour all the ingredients into a blender or food processor (or into a bowl if you use a stick blender). Blend until smooth. Pour the sauce into a sauce pan, and bring to a simmer. With the lid off, simmer the sauce, stirring occasionally, until it thickens to almost the viscosity of ketchup (about 15-20 minutes).
For best flavor, let the sauce sit in the fridge for at last a few hours, or overnight, for the ingredients to get friendly before using.
CD
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