Honey Mustard Barbecue Sauce
This scratch-made barbecue sauce incorporates a beautiful balance of sweetness and acid that will keep you coming back for more. Can and preserve for a longer shelf life or store in the fridge for a week or two of sweet and tangy goodness.
What you’ll need:
3-ish pounds of tomatoes
1 onion
6 cloves of garlic
3/4 cup apple cider vinegar
1/2 cup molasses
1/2 cup brown sugar
1/4 cup prepared yellow mustard
1/4 cup honey
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon liquid smoke
Pinch of red pepper flakes
Black pepper to taste
Glug of olive oil
This will create 2-3 cups of bbq sauce. Double/triple/whatever-le the recipe if you're planning on canning of having a good ol’ fashion bbq.
I use a food mill for this recipe, a metal mesh sieve or the like may also work.
The process:
Wash tomatoes as needed. Crush and remove garlic skins, no need to chop as the food mill will do this hard work for you. Peel and rough chop onion. Add olive oil to pain and heat over medium high heat. Add onion and garlic, turn heat to medium and saute for 4-6 minutes to soften onion. Remove stem of tomato and cut into eighths. Add to onion and garlic and saute.
Add all other ingredients except the mustard.
Let this simmer on stove for 2-3 hours (may need more time if doing larger batches). Once this has cooked down and is looking closer to your new favorite bbq sauce, add mustard (she shows up late to the party) and cook for another 15-20 minutes. Let cool down to safe level to handle. Check seasoning and add salt and black pepper as needed.
Once cooled some, put this concoction through the food mill with the finest grate size in place to ensure a beautiful texture. Once all is processed through the mill, return to a clean pot and cook down on medium heat to desired thicc-ness.
Once thick enough for your liking, remove from heat and get ready to eat. Or can. Or freeze. Or whatever, its your life.
I put this on some of our farm raised chicken that I par-boiled and then grilled, basting several times during the grilling. 10/10 would eat again.
None of the nonsense
What you’ll need:
3ish pounds of tomatoes
1 onion
6 cloves of garlic
3/4 cup apple cider vinegar
1/2 cup molassess
1/2 cup brown sugar
1/4 cup prepared yellow mustard
1/4 cup honey
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon liquid smoke
Pinch of red pepper flakes
Black pepper to taste
Glug of olive oil
This will create 2-3 cups of bbq sauce. Multiply the recipe if you're planning on bulk needs.
I use a food mill for this recipe, a metal mesh sieve or the like may also work.
The process:
Wash tomatoes as needed. Crush and remove garlic skins, no need to chop as the food mill will do this hard work for you. Peel and rough chop onion. Add olive oil to pain and heat over medium high heat. Add onion and garlic, turn heat to medium and saute for 4-6 minutes to soften onion. Remove stem of tomato and cut into eighths. Add to onion and garlic and saute. Add all other ingredients except the mustard. Let this simmer on stove for 2-3 hours (may need more time if doing larger batches). Once this has cooked down and is looking closer to your new favorite bbq sauce, add mustar and cook for another 15-20 minutes. Let cool down to safe level to handle. Check seasoning and add salt and black pepper as needed.
Once cooled some, put this concoction through the food mill with the finest grate size in place to ensure a beautiful texture. Once all is processed through the mill, return to a clean pot and cook down on medium heat to desired thickness.
Once thick enough for your liking, remove from heat and get ready to eat. Or can. Or freeze.
