We all have that one family member that claims to have the best chilli, hot sauce or BBQ sauce recipe. There are so many different varieties whether it’s sweet, spicy or smokey. We all have our favorites, and I personally like it a touch spicer but still with that sweet smokey tang.
What makes this BBQ sauce recipe different you say? Well there is a few additions you may not have at home but are easy to get. Liquid smoke is a fantastic ingredient, very strong and well…smokey! Find this online or at a very posh supermarket. Molasses, or black treacle (a thick dark mixture often made from refined sugar cane) is another one on there.
But back to the beginning…I recently took a trip to a stunning local farm shop called White Row Farm in Beckington, Frome. What a place full of fresh, vibrant beautiful ingredients. Intending to make this BBQ sauce recipe I went shopping for the ingredients: onion… check, jalenpenos… check, garlic…check, wait a minute what’s this? Smoked garlic! My eureka moment. Not quite an apple falling on my head as I sat under a tree but I’m making a BBQ sauce, so what better way to accentuate that smokey flavour than with smoked garlic? Just walking around a farm shop or market really does inspire you. Seeing everything in front of you can change the way you approach a recipe for the better and get you excited about using what is in season and fresh in your local area.
This recipe will wow friends and family, looks fantastic and tastes amazing! Take this sauce to a friends BBQ or picnic and watch as you are swarmed for the recipe. Just our little secret though, right? Lets jump in and start cooking.
- 1/2 large onion
- 3 small jalepenos
- 3 cloves of smoked garlic
- 750ml tomato ketchup
- 1/4 cup worcester sauce
- 1/4 cup balsamic
- 1 tube or 1/2 cup tomato paste
- 1/4 cup molasses
- 1/2 cup soft dark brown sugar
- 2 tbsp liquid smoke
- 2 tbsp jack daniels
- 1 tbsp of each of the following:
-ground onion powder
Quite a list right? Don’t be intimidated, most of theses herbs you probaly have tucked away in the back of the cupboard. Smoked garlic is not a must if using liquid smoke, as long as you have that smokey element in there somewhere. Preperation time is literally 5 mins.
Roughly chop your onion, jalenpenos and garlic. They don’t have to be neat, we are going to blend it up later. If you don’t want it too spicy, simply use less chillis or deseed them first, taking the pith with it as this contains alot of the heat. Take a medium size pot and put it on the fire with a couple of tablespoons or vegetable oil. Saute your onions, peppers and garlic untill soft but not colored. Add all the dry herbs and mix, and after a minute or so add the tomato paste and then the ketchup. Now, in with everything else. Easy huh? Turn down to a very low heat and cook for about 20 minutes stirring every now and then. Grab your stick blender or whatever you wanna use to whiz it up, and then pass through a sieve. Let it cool, put it in a fancy bottle and trust me people will be barbecuing up for a taste.