A recipe for a homemade tangy barbecue sauce with a peppery kick straight from the heart of Texas, by proxy.
There are those types of people in the world that live with their heart. The types of people who instantly offer to lend a hand, make the calls to get a limo when multiple taxis don’t show up, offer up their house and extra bedroom for you to crash on (and three others), show up in New York City ready to eat their weight in chocolate without question just because you (and a certain chocolate-loving lady) happen to be in town, attend your book signing no matter the time or day and then offer to take you to dinner afterward, send gifts on your birthday and Christmas just because, and on and on. Try as I may, I am not this person.
Sometimes it appears as if these people have a heart the size of Texas, one that gives continuously and then just a bit more. As it turns out, they do.
Since I first met Amber from Bluebonnets and Brownies back in 2010, she has selflessly offered up her generosity in all areas of her life, continuously being the first to help you up when you’re down even in the midst of her own trials. Perhaps her heart really is the size of her home state. Today, though, we get to finally celebrate together with Amber and her husband, James, as they get ready to welcome a new Bracegirdle into the fold after years of waiting. I’m certain the little mister will have the same caring spirit of his mum and dad.
I unabashedly asked Amber about her favorite Texas barbecue sauce from home while I was tweaking this recipe to be absolutely certain that we were on the right track. Texas sauce is a tomato-based sauce with a tang from the vinegar and a subtle sweetness from brown sugar and molasses that is accompanied by a bit of a peppery kick on the end. The kick can vary, of course, and for this version we’ve made it easy to do so, simply adjusting the level of cayenne for hot versus not.
I am completely biased towards brisket in my barbecue consumption, and so I’ll just continue the partiality and favoritism and declare that this barbecue sauce is best served over thinly sliced pieces of smoked brisket, and because it would be mean not to, I’ll let Ole share his technique for making your own tomorrow morning. See, I have learned a few things about living with my heart.
1/4 cup minced onion
1 clove garlic minced
4 ounces tomato sauce
1/2 cup ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
3 tablespoons coarsely ground black pepper
2 tablespoons lemon juice
1 tablespoon brown sugar or honey
1 tablespoon Worcestershire
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon cumin
Melt the butter in a saucepan over medium-high heat. Add in the onion and garlic and saute for five minutes until tender.
Stir in the tomato sauce, ketchup, molasses, apple cider vinegar, black pepper, lemon juice, brown sugar/honey, Worchestershire, chili powder, cayenne pepper, and cumin. Bring to a low boil, reduce heat, and summer for 20 minutes to combine flavors and for the sauce to reduce.
When the sauce is thick and syrupy, remove from heat and allow to cool before bottling. Keeps sealed in the refrigerator for up to a month.
Makes 2 cups barbecue sauce
To celebrate Amber and James’ forthcoming addition to their family, we got together to throw her a virtual baby shower, with each of us bringing something to eat straight from her home state of Texas:
Sugarcrafter | Breakfast Tostadas
My Kitchen Addiction | Baby Texan Cookies
My Baking Addiction | Texas Sheet Cake
Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa
Stetted | Queso Mac
Dessert For Two | Frito Chocolate Chip Cookies
Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake
TidyMom | Pizza Bread Sticks
Miss in the Kitchen | Blackberry Milkshakes
Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free
Bon Appetit Hon | Cheddar Ranch Crackers
Food Babbles | Southern Pecan Pie
Jelly Toast | Peach Iced Tea
Sweet Adventures of Sugarbelle | Decorated Elephant Cookies
i am baker | Texas Brownie Cake
The Kitchen Trials | Coca-Cola Cake
Cookies & Cups | Sticky Toffee Pudding Cookies
A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas
Steph Chows | Fiesta Dip