Thursday, March 25, 2010

Barbecue Sauce

This one's been on the to-do list for far too long. A by product of Quigs' birthday party prep back in February, this recipe requires many hours on the stove but is well worth the effort!

1 large onion, chopped
2 large ancho chiles, stems removed
7 cloves garlic, crushed
3 whole cloves
9 allspice berries
1 bay leaf
1 tablespoon whole black peppercorns
1 1/2 cups vinegar(we used cider)
1/4 cup molasses
1/4 cup honey
1 tablespoon cocoa powder
1/2 cup date sugar
Salt, to taste
10 medium tomatoes, chopped

1. In a large, flameproof casserole, combine everything except for tomatoes. Bring liquid to a boil. Reduce the heat to a simmer, and cook, stirring often, until the liquid is a thick syrup with large bubbles.
2. Add tomatoes. Cover, and bring to a boil. Reduce the heat to a simmer. Cook, covered, for 10 minutes.
3. Using a potato masher, crush tomatoes. Reduce heat to low, and cook, stirring often, for 2 hours or until very thick and similar to the consistency of ketchup.
4. In a blender, puree until smooth. Taste for seasoning, and add more salt if you like.


  1. Yay! And perfect timing, now that bbq sauce has been deemed "healthy." What's your favorite way to use this?

  2. For the above mentioned party, we slow roasted a brisket for about 10 hours in the oven and 10 on our Smokey Joe grill. We put sauce on at the table...not actually a part of the cooking process. The other thing we really enjoyed was a barbecue chicken stromboli. That's a Boston Globe recipe that should be coming up soon...I'll be sure to link to that when it does!
    P.S. Thanks for the "healthy" bbq sauce head's up...gave me motivation to finally post the recipe!

  3. This looks amazing, my dear. You ARE amazing!! I am so excited for our class. !!