SPICY SAUCE RECIPES

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SWEET & SPICY BARBECUE SAUCE RECIPE: HOW TO MAKE IT



Sweet & Spicy Barbecue Sauce Recipe: How to Make It image

I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 1-1/2 cups.

Number Of Ingredients 12

1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 to 3 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup ketchup
1/3 cup molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown mustard
1/2 teaspoon hot pepper sauce

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

Nutrition Facts : Calories 68 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spicy Plum Sauce Recipe: How to Make It - Taste of Home image

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Total Time 01 hours 45 minutes

Prep Time 01 hours 30 minutes

Cook Time 15 minutes

Yield 9 half-pints.

Number Of Ingredients 10

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Steps:

  • In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 14g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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SPICY PLUM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
From tasteofhome.com
Reviews 5
Total Time 01 hours 45 minutes
Calories 54 calories per serving
  • In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
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