Barbeque sauce is not difficult to make, it just requires having the ingredients on hand, and giving it a bit of time on the stove to simmer and flavors to marry.
I love the addition of blood orange zest in here because it is one of my favorite fruits and it works well against the spices. The beauty of this type of condiment is that you could really dial-up or down on the amounts based on which ones you like. My family is not big on spice (except my 1-year-old seems to tolerate it!) so I keep it mild. I like citrus, but you may want to add booze – I don’t judge.
I had a client once that really disliked cumin – she said it smelled like B.O. …haha – leave it out! replace it with one of your favorite spices, or up the quantity on another one that is already in the recipe. Did it come out too spicy? Add more sweetness.
Too sweet? add more vinegar.
Take this base of a recipe and make your own! You know I love to see when you make my recipes, so share them or tag me on social media!
- One, 14-ounce can of plain tomato sauce
- 1/4 cup apple cider vinegar
- 1/2 cup molasses
- 1 tablespoon dried oregano
- 1 teaspooon ground ginger
- 1/2 teaspoon ground coriander
- 1 teaspoon ground garlic
- 1/4 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground fennel
- 1teaspoon ground fresh black pepper
- 1/2 teaspoon kosher salt
- 1/2- 1 teaspoon of cayenne pepper - optional (really turn up the heat!)
- 2 blood oranges, juice and zest
- Slowly simmer all ingredients in a sauce pan until it reduces a bit and thickens, just a bit less than you would expect the final bbq sauce thickness to be. (it thickens as it cools) Keep in a sealed container in the refrigerator for about 3 weeks.