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HOMEMADE BBQ SAUCE

I have not had Barbecue Sauce since my early 20’s.  As with anything homemade, wow, sooooo good.  Word of warning though:  see that McCormicks Chipotle Chili Pepper?  I have never had Chipotle in any form.  So what did I do?  I poured some onto a spoon, stuck my finger in it to taste.  I thought, wow this is good!  Then I did it again, but this time took a big scoop.  Mama, I was on fire!!  1/2 an hour later, my taste buds were still tingling!

This recipe is loosely based on Jamie Oliver’s recipe in his cook book Jamie At Home, page 85.  His recipe called for the juice and zest of 1 orange (I’m allergic), so I used lemon, and instead of using ketchup, I used tomato sauce, as well, I had run out of cumin, hence the Chipotle Pepper. If you have never made homemade BBQ Sauce, this was amazingly good. This sauce is wonderful on any cuts of meat, or burgers too. QUESTION?  Does anyone know, with this list of ingredients how long this sauce will keep in the Refrigerator?  I am guessing we could keep it a week, but wonder, do you think it will keep longer than that?  If anyone could let me know, I thank you kindly!

One 14 oz. can tomato sauce

1-2 Tblsp. Gluten Free Soy Sauce

juice and zest of 1 lemon

salt and pepper to taste

1 entire bulb of garlic finely minced

1 rounded tsp. cumin

1 tsp. ground fennel

1/4 tsp. ground cloves

1/4 tsp. Chipotle Chili Pepper (add more if you like it hot)

1 tsp. Paprika

a 3 inch piece of fresh Rosemary

3 sprigs of fresh Thyme

10 Bay Leaves

6 Tblsp. Olive Oil

6 Tblsp. Balsamic Vinegar

Finely mince the Rosemary, Thyme and garlic cloves.  Add the lemon juice, zest, and all of the seasonings to a jar.  Add in the tomato sauce, olive oil, bay leaves, and the Balsamic vinegar.  Put the lid on and shake well to combine all of the ingredients.  I had made this in the a.m. – it tasted good then, but after being in the Refrigerator, for a few hours, the flavors really start to develop!  Normally, I am plain Jane kind of girl when it comes to steak.  Salt, pepper, throw it into a hot pan, or a hot grill, medium rare…a little more on the rare side, and I am happy.  However, I could not resist this sauce, so glad we used it on steak…..to die for!

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