Tag: bbq

The “Original” BBQ Sauce Recipe

Salsa de Barbacoa

(Original Spanish BBQ Sauce brought to Mexico from Spain)

1/2 Cup of Fresh Lime Juice
2 Cloves Finely Minced Garlic
Chop up 1 Large Onion
1/4 LB Butter
2 Teaspoons Dry Mustard
1/4 Teaspoon Salt
2 Tablespoons Chili Powder
1 Can Tomato Sauce
1/2 Cup Water
Bay Leaf
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Marjoram Powder

1. Place Butter, Garlic, and Onion in pan and cook until tender
2. Add Lime Juice, Mustard, Salt, and Chili Powder
3. Add the Tomato Sauce, Water, broken Bay Leaf, Cumin, and Marjoram
4. Simmer for 5 minutes

This sauce can’t be easily verified, but regardless, it is still a very good sauce.

 

Smoky Hot Honey BBQ Sauce

Ingredients:

1 Tbl Vegetable Oil
1/2 C Finely Minced Onion
1- 8 Oz Can Tomato Sauce
1/2 C Honey
2 Tbl Cider Vinegar
1 Clove Finely Minced Garlic
1 Tbl Worcestershire Sauce
1/4 Tsp Ground Cayenne
1/4 Tsp Black Pepper
1/2 Chopped Smoked Ghost Pepper (Minced Very Fine – Use Gloves to Mince)

Directions:

1. Heat oil in medium skillet. Add onion and garlic and sute on medium-high heat until onion is transparent.
2. Add remaining ingredients and simmer for 5 minutes
3. Remove from heat

Makes 1 Cup

Spicy Barbecue Sauce Recipe

Makes About 8 pints

  • 12 pounds of tomatoes
  • 1 cups chopped celery1 cups chopped onions
  • 3/4 cup chopped seeded green bell peppers
  • 2 jalapeno (for hotter use serrano or tobasco) peppers, seeded and chopped
  • 1/2 t. black pepper – fresh ground is better
  • 1 1/4 cups apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher or pickling salt
  • 1/4 teaspoon red pepper flakes

Preparation:

  • Prepare 8 pint (or 16-1/2 pint) jars, lids, and rings
  • Sterilize the jars and keep them in the hot water till time for processing
  • Make sure to fill a water bath canner and get the water to a simmer
  • Core the tomatoes  and strain the pulp through a fine mesh strainer
  • Cut all the vegetables and measure out spices
  • Set aside

Cooking:

  • In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and hot peppers
  • Bring to a boil over high heat, stirring frequently
  • Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  • Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  • Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 45 minutes
  • Add vinegar, brown sugar, garlic, and spices to the tomatoes
  • Increase heat to medium and boil gently, stirring frequently, for about 20 minutes
  • Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour

Filling the jars:

  • On a dish towel place your hot jars and using a funnel fill each jar
  • Leave 1/2” headspace
  • Remove air bubbles and refill to the 1/2″ headspace if needed
  • Taking a clean papertowel and wipe the rims
  • Extract the lids from the hot water and place them on jar rims using tongs
  • Add the rings to each of the jars and finger tighten

Processing:

  • Make sure a rack is on the bottom of the canner and place the jars in the water bath
  • Make sure the water covers the jars by an inch or two
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling
  • Once the water has come to a boil start a timer for 35 minutes
  • When the 35 minutes are up, remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool