I had been looking for a good barbecue sauce recipe for a long time. This sauce is pretty good. I wanted a tomato-based sauce that I could make from my own garden and for the most part I found it. I did end up using one canned ingredient, because I had used up half the can two months ago and the rest was in my freezer…chipotle peppers in adobo sauce.
I wanted my sauce to be very sweet and reasonably spicy. As I was cooking the recipe I found in the Ball Blue Book (1987 edition) I could taste that it wasn’t going to be NEARLY as sweet as I wanted, so in addition to the 1/2 cup brown sugar I added a heaping half cup of molasses as well. If I were going to make this again tomorrow I would jump right in with 3/4 or more.
Then again, I think if I really wanted this to be sweeter I would have to start with a sauce with less tomatoes in it. The last thing I wanted to do was to put in corn syrup. Yuck!
My biggest concern as I was cooking this was that it was going to be CRAZY spicy. There was a time while I was cooking it that I thought I had ruined it with the chipotles. After processing and opening a jar and having it on some ribs yesterday I was pleasantly surprised at how much the spiciness had settled down.
The usual disclaimer about canning at your own risk applies here. I am 100% sure that this modified recipe is a safe recipe, but I know that I have used acidic tomatoes and quality vinegar, and that all substitutions were done with like-quantities of similarly p.h.’ed items.
Give this a try and let me know what you think.
- My garden: tomatoes, bell peppers
- Local: onions, molasses, garlic
- The store: celery, brown sugar, dry mustard, paprika, salt, peppercorns, vinegar, canned chipotle peppers in adobo sauce