You can make a bangin' BBQ sauce at home with barely any of the sugar found in all the store-bought bottles. This batch includes a pinch of cinnamon and cloves to add some sweet, warming tones to the fiery chili powder.
1 small onion, finely minced
3/4 cup water
1 can (10.75 ounce size) tomato soup, undiluted
3 tablespoons vinegar or lemon juice
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon chili powder
1/8 teaspoon ground cloves
Combine the onions and water in a saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer and let cook for 5 minutes or until the onions are soft.
Add the remaining ingredients and cook, stirring frequently, for 5 minutes. Remove the pan from the heat and let cool.
If a smoother sauce is desired, place the cooled mixture in a blender and process until smooth.
Use immediately or store the sauce in an airtight container in the refrigerator for up to 1 week.
For a smokier flavor, add a few drops of liquid smoke to the sauce.
If you prefer a thicker sauce, simmer it for longer until it reaches your desired consistency.
For a total sugar-free version, swap out the
tomato soup for pureed fresh tomatoes and use a sugar-free sweetener like stevia or erythritol.
The cinnamon and cloves add a hint of sweet and warming flavors to balance out the fiery chili powder and add depth to the sauce.
You can use 1 cup tomato sauce (or crushed tomatoes, if you want a chunkier texture), 1 tablespoon sugar (to balance the acidity), 1 tablespoon butter (for richness), 1/2 cup milk, cream, or water (to thin it out to a soup consistency), and 1/4 teaspoon salt (to enhance flavor). Tomato soup has a much richer, creamier flavor than tomato sauce so you'll need these adjustments.
To make the sauce spicier, increase the amount of chili powder or add a pinch of cayenne pepper or hot sauce to suit your heat preference.
While balsamic vinegar has a slightly sweeter and more complex flavor, you can use it as a substitute for regular vinegar in this recipe for a different taste.
The BBQ sauce can be used as a marinade for meats, a dipping sauce for appetizers, or a topping for grilled dishes like chicken, ribs, or burgers.
You can freeze the BBQ sauce in an airtight container for up to 3 months. Thaw it in the refrigerator before using.
Store the BBQ sauce in an airtight container in the refrigerator for up to 1 week. Make sure to cool it completely before storing.
Geel free to adjust the amount of salt, spices, or sweetness in the sauce to taste. It's a very flexible recipe.
Saucepan: For combining the onions and water to simmer until the onions are soft along with the remaining ingredients.
Measuring Cups and Spoons: For measuring the ingredients such as water, vinegar, and spices like salt, cinnamon, paprika, and chili powder.
Knife and Cutting Board: A sharp knife is needed to finely mince the onion, while the cutting board provides a safe surface for chopping.
Stirring Spoon: For stirring the ingredients in the saucepan while they cook.
Blender: If a smoother texture for the barbecue sauce is desired, a blender or food processor will the cooled mixture until smooth.
Airtight Container: To store the barbecue sauce in the refrigerator for up to a week.
Grilled Chicken: Brush the homemade BBQ sauce onto grilled chicken for a glaze that enhances the flavors of the meat.
Pulled Pork Sandwich: Slather the low sugar BBQ sauce over slow-cooked pulled pork for a hearty sandwich.
BBQ Meatballs: Mix the sauce into freshly baked meatballs for a healthier twist on a classic appetizer.
Baked Beans: Stir some of your BBQ sauce into baked beans for a robust side dish.
Tacos: Use the BBQ sauce as a zesty drizzle for grilled steak or chicken tacos. The mix of flavors will add an unexpected but delightful kick to your taco night.
Pizza: Use the BBQ sauce as a base for a barbecue chicken pizza. The combo of gooey cheese, tender chicken, and zingy sauce creates a crowd-pleaser.
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