Now that it has finally started to be nice outside, we’ve been grilling for dinner almost every night. In an effort to stop using processed foods, I went about trying to make my own barbecue sauce. Little did I know that to make it from scratch, I needed to let it simmer for a couple hours to allow the tomatoes to break down. That’s when I came across a quick and easy barbecue sauce in a Cook’s Illustrated cookbook. While it may not be completely unprocessed, it is at least a little better than buying a bottle of BBQ sauce from the store.
Easy Barbecue Sauce (makes about 1 1/2 cups)
- 1 medium onion, peeled and quartered
- 1/4 cup water
- 1 cup ketchup
- 5 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons liquid smoke
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 medium garlic clove, minced
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Process the onion with the water in a food processor until pureed and the mixture looks like slush. Strain mixture through a mesh strainer and press the solid with a rubber spatula until you have about 1/2 cups of juice. Discard the solids.
- Whisk the onion juice, ketchup, molasses, apple cider vinegar, Worcestershire, mustard, liquid smoke, and black pepper in a bowl.
- Heat the oil in a large saucepan over medium heat. Add the garlic, chili powder, and cayenne pepper. Cook for about 30 seconds, or until fragrant. Whisk in the ketchup mixture and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, for about 25 minutes. Cool the sauce to room temperature before using. (It can be refrigerated in an airtight container for up to 1 week.)