BBQ sauce has moved far beyond the grill to become one of the most common condiments found in refrigerators today. We all have a couple of bottles that are half used sitting fridge as you read this. I consider this sauce to be my base sauce; from this base I can easily modify to fit the flavor or use I am looking for. For example, I can mix with mayo to make a tasty spread for burgers or dip sauce for fries. I can thin out the sauce with more vinegar and have a mop to use with Carolina style BBQ, or not touch it at all to brush on as a glaze. The only limit are your imagination.
Recipe by: Lance Lewis
- Water ½ cup
- Catchup 2 cup
- Cider Vinegar ¼ cup
- White Vinegar ¼ cup
- Brown Sugar ¼ cup
- Worcestershire sauce 2Tbs
- Chili Powder (New Mexico Mild if available) 1Tbs
- Cumin 1Tbs
- Salt 2tsp
- Ground Black Paper 2tsp
- Dry Mustard Powder ¼ tsp (optional)
- In a medium saucepan place dry ingredient than add water and vinegars.
- With wooden spoon or high temp spatula. Mix until all dry ingredients are well incorporated and there are no large lumps, then add catchup.
- Over medium heat bring to simmer, then turn down heat to low once sauce starts to simmer.
- Allow sauce to simmer on low for 15 minutes occasional stirring to prevent sticking.
- After 15 minutes remove saucepan from heat and set aside to cool.
- Once cooled pour into jar or bottle.
- Sauce will be good in the fridge for up to one month. If you add in an organic ingredient such as minced onion or garlic use sauce immediately.
Yield 1 QT