I love condiments. I enjoy food and its natural flavors but let me be honest, I love to dip foods in things.
The flavors and textures of a BBQ sauce is a personal preference. There is sweet, spicy, tangy, white, red, thin, thick…you name it BBQ sauce. In order for me to cover as many different versions, I came up with this recipe. I’m a thick, sweet, spicy and red bbq sauce kinda girl. That sounded weird.
And you can tell that I forgot about dinner for a few minutes – things got a little toasty in the grill – but hey, a little crispy char is good for you.
- 1 tablespoon Canola oil
- 2 garlic cloves, chopped
- 1 cup ketchup
- 1 heaping tablespoon Dijon mustard
- 1/3 cup molasses
- 1 teaspoon cumin
- 1/2 teaspoon fleshly ground black pepper
- 4 tablespoons Chipotle Adobo Sauce (Chipotle Peppers Are Packed in this sauce)
- 1/4 cup brown sugar
- 4 tablespoons distilled vinegar
- 2 tablespoons Worcestershire sauce
- Orange zest – 1/2 of 1 orange’s zest
- dash of salt
- dash of smoked Paprika
- dash of cayenne pepper
- pinch (or more) red pepper flakes
1. Saute garlic in oil in medium-sized pan/pot for 2-3 minutes on medium. Please be careful not to burn the garlic.
2. Add the remaining sauce ingredients from ketchup to red pepper flakes to the pot. Stir to combine. Heat for 1 minute and stir occasionally. Turn heat off.