Southern-Style Barbecue Sauce
Chef Louise Mellor shares a vintage 1965 recipe for Barbecue Sauce from "The Southern Cookbook - 250 Fine Old Recipes." Bright, tangy, spicy and slightly sweet.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 32 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter or olive oil ((for kosher to use with meat, use olive oil))
- 1/4 cup finely chopped onion
- 1/4 cup green pepper, (diced)
- 1 clove garlic, (crushed)
- 1 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup water
- 1/4 cup wine vinegar
- 1/4 cup sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
Instructions
- 1
Heat butter or olive oil in a saucepan. Add onion, green pepper, and garlic. Cook over medium heat until onion and green pepper are just tender, stirring occasionally.
- 2
Combine remaining ingredients. Add to vegetable mixture; stir to blend well. Bring to a boil, stirring until sugar is dissolved.
- 3
Simmer over low heat 45 minutes, stirring occasionally, until vegetables are completely soft and flavors have blended.
- 4
Let sauce cool completely. Pour into a mason jar or sealed container and refrigerate. Brush on meats before grilling, or use as a condiment.