Wednesday, July 3, 2013


It's summer time in America, and that means long days, hot nights, and barbecuing dinner. 
 Let's talk barbecue sauce. Barbecue sauce that is tomato-y with spicy flavors and a touch of sweetness. Homemade, no-cook barbecue sauce is just what you need for a summertime barbecue.
I make a batch of this sauce and divide it in two, keeping one sweet and mild, and spicing the other one up with Sriracha hot sauce. Spicy and sweet, the perfect combo.

 Let's gather our ingredients. One of the great things about this sauce is that it's pantry food. You most likely already have everything you need. Ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, ground mustard, paprika, salt, and pepper. Sriracha if you want a spicy version. (You do.)

 Whisk everything up. DONE.

If you want to make both a mild and spicy version, divide up the sauce. The recipe makes just over two cups.

Add the Sriracha.

Sweet and spicy.

Sweet and Spicy Barbecue Sauce

adapted from Simply Scratch

1 1/2 cups light brown sugar, packed
1 1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup water
1 tbsp. Worcestershire sauce
2 tsp. ground mustard
2 tsp. paprika
2 tsp. salt
1 tsp. black pepper
1/2-1 1/2 tbsp. Sriracha hot sauce (optional)\

Mix all ingredients except Sriracha together with a whisk until smooth and the sugar has dissovled. Serve immediately or cover and store for up to one month. 
If making the spicy version: divide the sauce into two containers, about one cup each.Add Sriracha to taste to one of the sauces and whisk. Store in separate labeled jars for up to one month.

No comments:

Post a Comment