Spicy Barbecue Sauce
50 mins total time
20 mins active time
Makes 4½ cups
For the spiced barbecue rub:
- 4 tbsp sweet paprika
- 2 tbsp dried minced onions
- 2 tbsp dried minced garlic
- 1 tsp whole black peppercorns
- ½ tsp yellow mustard seeds
- ½ tsp brown mustard seeds
- 2 tbsp sea salt flakes
- ½ tsp cayenne pepper
- ¼ cup (1¾ oz) brown sugar
For the homemade spicy barbecue sauce:
- 1 small onion
- 3 cloves garlic
- 1 long red chilli pepper or habanero
- 4 cups (32 fl oz) tomato puree
- ½ cup spiced barbecue rub
see spiced rub
- ⅓ cup (2¼ oz) brown sugar
- ¼ cup (2 fl oz) apple cider vinegar
- ⅓ cup (2¾ fl oz) molasses or treacle
- ¼ cup (3¼ oz) honey
- 2 tbsp Dijon or whole grain mustard
- 1 tbsp olive oil
- Flaky sea salt
- Freshly ground black pepper
- 1To make the spiced barbecue rub: Put the paprika, minced onion, minced garlic, peppercorns, mustard seeds, salt and cayenne in the blender and secure the lid. PUREE for 45 seconds or until the peppercorns are finely chopped. Add the brown sugar and secure the lid. BLEND for 15 seconds. Remove ½ cup (2¾ oz) of the rub to a bowl for the homemade spicy barbecue sauce, transfer the remaining ¼ cup (1½ oz) spice mixture to a clean, dry, airtight jar. Store in a cool, dark place for up to 3 months.
- 2To make the homemade spicy barbecue sauce: Put the onion, garlic cloves and chilli pepper into the blender and secure the lid. PULSE 5 – 10 times or until finely chopped, scraping down the mixture as required.
- 3Add the tomato puree, ½ cup (2¾ oz) spiced barbecue rub, sugar, vinegar, molasses, honey, mustard and oil to the blender and secure the lid. PUREE 40 – 50 seconds or until well combined.
- 4Pour the sauce into a large saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes or until the sauce has thickened. Season with salt and pepper. Set aside to cool.
- 5Transfer to the blender jug and secure the lid. BLEND for 10 seconds or until smooth. Transfer to an airtight container and store in the refrigerator for up to 2 months. Use as a marinade over barbecue pork ribs, steak or chicken. Use as a sauce on pizza burgers or wraps.