Spicy Tangy BBQ Sauce

Spicy Tangy BBQ Sauce

This Spicy Tangy BBQ Sauce is just that – a bit spicy and tangy, with a touch of brown sugar to round out the flavors. It’s perfect for topping pulled pork and great to have on hand in the fridge whenever you need a quick sauce.

The sauce comes together very quickly. You only have to sauté and simmer the ingredients for a little while. For a smoother sauce, use an immersion or regular blender to get the consistency you prefer.

Keep this BBQ sauce in a clean jar in the refrigerator for a couple of weeks, or freeze it in small batches.

Spicy Tangy BBQ Sauce Recipe

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Spicy Tangy BBQ Sauce
This spicy tangy BBQ sauce is just that – a bit spicy and tangy, with a touch of brown sugar to round out the flavors. It’s perfect for topping pulled pork and great to have on hand in the fridge whenever you need a quick sauce.
Preparation 10 minutes
Cook 15 minutes
Ready in 25 minutes
Servings 16 Servings
CourseCondiment
InfluenceGlobal
DifficultySeasoned
MethodSimmer
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Ingredients

  • 2 tablespoons butter
  • 1/4 cup sweet onions diced
  • 1/4 cup carrots finely diced
  • 1/2 cup celery finely diced
  • 1 jalapeno finely diced
  • 2 tablespoons brown sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup lemon juice
  • 1 cup ketchup
  • 1 teaspoon dry mustard
  • salt to taste

Equipment

  • immersion blender

Directions

  • Add the butter, onions, carrots, celery, and jalapeno to a saucepan. Sauté over medium-high heat until the vegetables are tender and fragrant.
  • Add the sugar and let it dissolve and get slightly bubbly.
  • Add the remaining ingredients and bring to a boil.
  • For a smoother sauce, use an immersion blender to puree it after it has cooled.

Nutritional Information

Calories: 38kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 166mgPotassium: 78mgFiber: 1gSugar: 5gVitamin A: 480IUVitamin C: 4mgCalcium: 8mgIron: 1mg

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About FoodologyGeeks

Laura is a retired Forensic Scientist, turned chef, food blogger, and cookbook author. She uses her knowledge of food chemistry and food science to create recipes that are not only delicious but reliable.

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