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Homemade Condiments for Fantastic Summer Barbecues (with 4 Recipes!) 2
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Bold and Smoky Barbecue Sauce

Course: Condiments
Author: Ann Timm


  • 1 onion coarsely chopped
  • 2-3 tablespoons water
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1/4 cup blackstrap molasses
  • 1/4 teaspoon hot sauce more to taste
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons pure liquid smoke
  • 2 tablespoons olive oil or coconut oil melted
  • 2 cloves of garlic minced
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper


  • Place the onion in a blender with the water and blend until slushy. An immersible blender makes this especially easy. Strain mixture through a cheesecloth, squeezing it until you obtain 1/2 cup juice.
  • Whisk ketchup, onion juice, and other wet ingredients in a medium bowl, omitting oil. Set aside.
  • Heat oil in a large saucepan over medium heat. Add in garlic and spices and cook until fragrant. Whisk in wet ingredient mixture and bring to a boil, then reduce heat to medium-low and simmer gently until the mixture thickens, about 20-30 minutes. Cool to room temperature before serving.