Barbecue Sauce


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Leave the store-bought bottle in the fridge and take a few minutes to make this delicious sauce from scratch.

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  • 2 Tbs. peanut oil
  • 1/2 C. minced onions
  • 1 tsp. minced garlic
  • 1 14 1/2 oz. canned whole tomatoes with their juice
  • 1 red bell pepper, roasted, peeled, and seeded
  • 1/4 C. fresh orange juice
  • 1/4 C. balsamic vinegar
  • 1/4 C. ketchup
  • 3 Tbs. firmly packed brown sugar
  • 2 Tbs. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 tsp. molasses
  • 3/4 tsp. toasted cumin seeds, ground
  • 1/4 tsp. ground cinnamon
  • Pinch of ground cloves
  • Red pepper flakes
  • Kosher salt and freshly ground black pepper

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In a saucepan, heat the oil over medium-high heat, then cook the onions and garlic, stirring, for 2 minutes. In a food processor or blender, puree the onions and garlic with the tomatoes and roasted bell pepper. Return the puree to the saucepan and add the orange juice, vinegar, ketchup, brown sugar, mustard, Worcestershire, molasses, cumin, cinnamon, and cloves. Slowly simmer until it is as thick as you like it, 20-25 minutes. Remove from the heat. Season to taste with red pepper flakes, salt and black pepper. This can be made several days ahead and stored, covered, in the refrigerator.

Yield: 2 cups

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