Loveless BBQ Sauce
Tom likes this recipe because it is flexible. "It's an all-purpose barbecue sauce," he says. "You can make a condensed, hot version for pork by doubling up on the peppers. Otherwise, in its milder form, you might use it on chicken. For the mustard-based sauce of central South Carolina, we simply reverse the amounts of mustard and ketchup."
- Prep Time: 15 minutes
- Yield: 30 Servings
- 2 cups diced yellow onions
- ¼ cup diced green bell peppers
- ¼ cup diced red bell peppers
- ¾ tsp crushed dried red pepper
- 2 tbsp canola oil or 1 stick butter
- 1 tbsp chopped garlic
- ¾ tsp chili powder
- ¼ cup black pepper
- ½ cup firmly packed light brown sugar
- ½ cup firmly packed dark brown sugar
- 1 cup honey
- ¼ cup molasses
- ½ cup apple cider vinegar
- 1 cup salt water ⅓ cup salt to 1 cup water
- 1 tbsp yellow mustard
- Juice of 1 lemon
- 1 tbsp Worcestershire sauce
- 6 cups ketchup
- Sauté the onions, peppers, and crushed red pepper in the canola oil over medium heat until lightly browned, 5 to 10 minutes. Add the garlic and simmer for 5 minutes more.
- Add the chili powder, black pepper, brown sugars, honey, and molasses and cook until caramelized. Add the vinegar, salt water, mustard, lemon juice, and Worcestershire and simmer for 15 minutes. Add the ketchup and simmer for 10 minutes. Let cool.