Homemade BBQ Sauce

This is a sauce that I got mostly from a recipe from Wolfgang Puck. It is a family favorite. I'm getting ready to smoke 16 pounds of Boston butt tomorrow night (all night) for my FIL's 88th birthday, and this sauce will be the only one we'll need.

We start out with a few veggies thrown onto the smaller Weber Kettle. Let them char up good. Our jalapeño garden this year is producing only tiny peppers, but they'll do. I have to tone down the heat for the family, so I used just 4 small ones. The tomato at the top was grilled for some roasted tomato aioli, which I'll post later.

Everything gets chopped up and goes into the pot along with some liquid ingredients and spices.


Finally, we blend everything together until smooth and thick! Yummy!

Printable Recipe

Ingredients:

• Vegetable oil
• 3 red onions sliced into thick rounds
• 3 red bell peppers, cored
• 2 apples cored and quartered
• 8 jalapeños or chilies of choice
• 2 cups red wine vinegar
• 1/4 cup Worcestershire sauce
• 1 1/2 cups molasses
• 3 1/2 cups ketchup
• 1 cup tomato paste
• 1 cup packed brown sugar
• 1 1/2 T salt
• 1 T ground coriander
• 1 T ground cinnamon

1. Toss the onions, peppers and apples in oil to coat well then put onto preheated grill for about 15 minutes until well charred and starting to soften.

2. Remove vegetables and give them a rough chop. Remove seeds from the peppers if you wish.

3. In a large pot put the vegetables and remaining ingredients. Stir well and simmer for 20 minutes.

4. Let cool slightly and puree. We use an immersion blender for this step. It seems to work best.

You'll get about 3 quarts of sauce from this recipe.