One of my favorite bottled sauces is a spicy barbecue sauce. It isn’t ideal for all types of barbecue but I find it to be absolutely delicious. This recipe starts off with our Basic Barbecue Sauce as it’s base and goes on from there with some additions and tweaks to the recipe to result in a barbecue sauce that can range from tangy to hot depending on your tastes.
For more spice, consider increasing the amount of Habanero and Cayenne powders to increase the heat. For less spice, swap out the Habanero powder for Jalapeno powder or Ancho Chili powder. Ancho powder, made from dry roasted Poblano peppers, is mild and adds mellow, smoky flavor notes to the sauce.
What’s your favorite style Barbecue sauce? Tell us about it in the comments!Print
- 1 (15 oz) can organic tomato sauce
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp (approx. 1 whole lemon) fresh lemon juice
- 1 tbsp paprika
- 1/8 to 1/4 tsp cayenne pepper
- 1/2 tsp Habanero powder, to taste (optional)
- 1 tbsp dry mustard
- 1/2 to 1 tsp salt, to taste
- 1 tsp ground black pepper (more or less to taste)
- 3/8 cup (6 Tbsp) cider vinegar
- To a small sauce pan with a tight-fitting lid, add the can of tomato sauce.
- Add all the other ingredients and whisk together to fully combine.
- Simmer until thickened, about 15 minutes.
For more spice, consider increasing the Habanero and Cayenne powders to increase the heat. For less spice, swap out the Habanero powder for Jalapeno powder or Ancho Chile powder. Ancho powder, made from poblano peppers, is mild and adds mellow, smoky flavor notes to the sauce. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg