Follow these steps for perfect results
onions
chopped
red bell peppers
chopped
garlic
minced
butter
None
cider vinegar
None
chili powder
None
dry mustard
None
ketchup
None
chili sauce
None
Worcestershire sauce
None
liquid smoke
None
molasses
None
dark brown sugar
None
habanero pepper
minced
Chop onions and red bell peppers.
Mince garlic cloves.
Sauté onions, bell peppers, and garlic in butter until onions are translucent.
Add chili powder and dry mustard.
Stir to incorporate the spices.
Lower heat.
Add cider vinegar, ketchup, chili sauce, Worcestershire sauce, liquid smoke, molasses, dark brown sugar, and minced habanero pepper.
Simmer on low heat for at least one hour, stirring occasionally.
Let the sauce cool.
Blend the sauce smooth in a food processor or with a hand-held mixer.
Transfer to mason jars.
Refrigerate or can for longer storage.
Expert advice for the best results
Adjust the amount of habanero pepper to your desired level of heat.
Simmering longer will result in a thicker sauce.
For a smoother sauce, strain after blending.
Everything you need to know before you start
15 minutes
Can be made ahead and stored in the refrigerator for up to 2 weeks.
Serve in a small bowl alongside grilled meats or vegetables.
Serve with grilled chicken, ribs, or pulled pork.
Use as a glaze for baked ham.
Add to burgers or sandwiches.
The bitterness of the IPA cuts through the richness of the sauce.
The fruitiness of the Zinfandel complements the smoky and spicy flavors.
Discover the story behind this recipe
Associated with barbecue culture and Southwestern cuisine.
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