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BBQ Sauce Adapted from Whole Chile Pepper Boo

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BBQ Sauce Adapted from Whole Chile Pepper Boo

Imagine impressing your friends and family with a BBQ sauce so incredible, they'll be begging you for the recipe. This isn't just another ordinary sauce – it's a flavor-packed, restaurant-quality condiment that transforms ordinary grilled meats into culinary masterpieces. With just a few simple ingredients and minimal effort, you'll create a sauce that's leagues above anything you can buy in a store, bursting with smoky, tangy, and sweet notes that will elevate your summer cookouts to legendary status.

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 cups

Ingredients

  1. 1 cup ketchup
  2. 1/2 cup water
  3. 1/4 cup brown sugar
  4. 1/4 cup apple cider vinegar
  5. 1 tablespoon soy sauce
  6. 1 tablespoon hot sauce
  7. 1 teaspoon garlic powder
  8. 1 teaspoon smoked paprika

Instructions

  1. In a medium saucepan, combine ketchup, water, brown sugar, apple cider vinegar, soy sauce, and hot sauce. Whisk the ingredients together until they are thoroughly blended and smooth.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking or burning.
  3. Add garlic powder and smoked paprika to the sauce, stirring to distribute the spices evenly throughout the mixture.
  4. Reduce heat to low and continue simmering for 20-25 minutes, stirring periodically. The sauce will gradually thicken and develop a deeper, more concentrated flavor.
  5. Test the consistency by dipping a spoon into the sauce. It should coat the back of the spoon and have a smooth, slightly viscous texture.
  6. Remove from heat and let the sauce cool for 5-10 minutes. The sauce will continue to thicken slightly as it cools.
  7. Transfer the BBQ sauce to a clean glass jar or airtight container. Allow it to cool completely before sealing and refrigerating.
  8. The sauce can be stored in the refrigerator for up to 2 weeks. Use as a marinade, dipping sauce, or basting sauce for grilled meats.

Tips

  1. Choose high-quality ingredients: The better your ketchup and apple cider vinegar, the more complex and rich your sauce will taste.
  2. Watch the heat carefully: Simmer gently to prevent burning and allow the flavors to meld together slowly.
  3. Customize your heat: Adjust the hot sauce quantity to match your spice preference – more for heat lovers, less for mild palates.
  4. Let it rest: The sauce develops deeper flavors as it cools, so don't rush the cooling process.
  5. For an extra smoky kick, consider adding a drop of liquid smoke or increasing the smoked paprika.
  6. Store in a clean, airtight glass container to maintain freshness and prevent flavor contamination.
  7. Experiment with additional spices like cumin or a touch of mustard powder for unique variations.

Nutrition Facts

Calories: 50kcal

Carbohydrates: 12g

Protein: g

Fat: g

Saturated Fat: 0g

Cholesterol: 0mg

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