There are a ton of barbecue sauce recipes out there, additionally there are a good amount of sauces that you can buy already made that are good. I actually have at least three different recipes that I use, depending on what I'm looking for in my final product. More than likely you already have a go to sauce in your repertoire or supermarket that you are a fan of. This is one of the recipes that I use when I want a spicier final product. Easily alterable to your liking and mostly stuff you should have in your pantry already.
For this recipe I used three types of hot sauce, and a fair amount of black pepper. With each sauce I used a heavy tablespoon so the final product was on the hot side. If you don't want as much heat scale it down to your liking. I also used 1/2 cup of apple cider vinegar for my acid which you can scale up if you want a more tangy sauce.
The two things to note when you're making a sauce like this is that as it cooks down, the flavors get more and more pronounced. Careful on the salt, sugar, and heat because when they concentrate they can get overwhelming. And secondly because there is a fair amount of sugar in the recipe, careful how high of a heat you cook it at. When sugar burns it goes from a deep caramel to a hard bitter flavor ruining most recipes.
Ingredients
Black Pepper 1 T (+ more to taste)
Avenue Spice 2 T
Old Bay 1 T
Garlic Powder 1 T
Onion Powder 1 T
Mustard Powder 2 tsp
Tomato Juice 2 cups
Brown Sugar 4 cups
Worcestershire Sauce 2 tsp
Apple Cider Vinegar 1/2 cup
Sriracha 1 T
Grace Hot Sauce 1 T
Tapatio 1 T
Tomatoes, canned and diced 14 oz
Onion, diced 1 ea
Garlic, sliced, medium 8 ea
Salt to taste
Method of Procedure
Place your garlic, onions, and brown sugar in a pot and bring to heat. Cook, while stirring, until the brown sugar liquefies and the vegetables soften.
Add the remaining ingredients and bring to a simmer for about 1 hour.
Using a stick blender/food processor/blender puree all of the sauce to a smooth consistency.
Return to heat and simmer to reduce to the proper consistency, for about 2 more hours*.
*Depending on how high you are cooking it is what will really alter this time. If your simmer is a touch harder, you won't need to go as long.
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