In this recipe, I will show you how to
make a homemade sweet and spicy barbecue sauce.
There are so many delicious barbecue sauces out there.
From a thin, sweet and tangy Memphis barbecue sauce
to the yellow mustard based South Carolina barbecue sauce.
This sweet and spicy barbecue sauce is the
best all around sauce for any backyard barbecue.
Hey, everybody, it's Johnny Mac from
the Sauce and Gravy Channel.
And today we're going to dive into
a homemade sweet and spicy barbecue sauce.
Okay, let's go ahead and begin.
Grab a jalapeno pepper.
Now, the jalapeno pepper is not too spicy of a pepper,
but it just gives it just enough spice so that you
can feel it in the sauce so it's not too overwhelming.
We're going to go ahead and we're
going to remove the inner white membrane.
This is what makes it fiery hot.
We don't want fiery hot barbecue sauce for this recipe.
It's going to be sweet and spicy, but not too spicy.
When working with any sort of pepper, especially
jalapeno pepper or hot pepper, definitely don't want
to touch your eyes, nose, or any body
part that you don't want to be burning.
So after you've gone and cleaned out all of
the white membrane and worked with this jalapeno pepper,
you're definitely going to want to wash your hands.
We're going to use half of a jalapeno pepper.
We want to have a few little chunks in the sauce.
We don't want it to be too overwhelming,
but we want it to be there.
We want you to have a little bit of a taste of it.
So I'm going to dice this half
of a jalapeno pepper up really finely.
Okay, everybody, it's time to start crying.
It's time to break out the onion.
So grab some tissues.
We're going to go ahead and we're going
to slice one half of an onion.
Here's a pretty good demonstration on how
to go ahead and mince the onion.
You're going to cut off the non root end.
So keep the root on the end.
Then you're going to start peeling off the skin.
So again, keep the end that has the
root that's going to hold everything together.
Then you're going to make two horizontal cuts.
This will help the mixing process.
So you don't have any big chunks.
Hopefully, then you're going to
make some vertical cuts.
You want these to be roughly the same size as
the jalapeno pepper cuts that you had made previously.
You don't want them too big.
You want them to be nice and small.
You want them to be there so you can
taste it, but not too overwhelming for the sauce.
And of course, this little guy wasn't cooperating.
He's being definitely a bad boy.
He was shedding some large pieces. Come on, get home.
Back out of there.
We don't want those guys in sauce for this recipe.
If you have access to sweet
onions, go ahead and use those.
Those are the best Valdelia onions work fantastic.
Otherwise, any white onion will do.
Okay, now it's time for everybody's
favorite prep work activity, peeling garlic.
Let's break that bad boy out
and get ready for the stickiness. Check this out.
Give them a little pop, take that pairing
knife and just Peel off the skin.
That wasn't too bad.
So for this recipe, we're just going
to use one clove of garlic.
Go ahead and mince it down.
Now, a great idea to get out all those
wonderful flavors is to kind of smash it down.
Try to smash it down a
little bit with the pairing knife.
If you have a bigger knife, it's a little easier,
but you can still do it with a small knife.
Just smash it down.
Take that blade and smash the garlic into the board.
Helps release all of those wonderful garlic flavors.
Wow, these guys can be fast sometimes. Check it out.
Get on back in there.
Okay, everybody can take a deep breath.
All the prep works over.
Break out that skillet.
Put it on medium heat.
Now, we're going to go ahead here.
We're taking some celery seed
and some red pepper flakes.
We're going to put them into a mortar and pestle.
And we're going to go ahead and smash those guys down.
We want them to be nice and thin
and release all of their wonderful flavor.
Now, this recipe uses a lot of simple
items that you can find in your pantry.
Not too difficult to make it's quick and easy.
Now it's time to oil the pan.
Go ahead and grab a little olive oil.
Again, this is over medium heat.
Throw it on in.
Now it's time to saute the
onions, the jalapeno, and the garlic.
So go ahead and you can throw them all in.
You're going to saute this on
medium for roughly about five minutes.
You want the onions and jalapenos to become translucent
and soft and you don't want to burn them.
You definitely don't want to burn the garlic.
Okay, so we've sauteed these guys down.
They're right where we want them to be.
Nice and soft and translucent.
So time to break out the ketchup.
We're going to use two cups of ketchup. So get ready.
If you're using a squeeze bottle
like this, prepare for a workout.
Ketchup seems to be the mainstay
in a lot of barbecue sauces.
It's just the go to.
I guess it brings out that wonderful tomato taste
as well as a little bit of sweetness.
Now go ahead and incorporate in all the ketchup.
Stir it together, mix it in.
Grab the Brown sugar.
Throw it on in.
Okay, so we have the sweetness from the sugars.
From the Brown sugar.
We have the sweetness from the ketchup.
Now let's bring a nice, delicious
fruity sweetness to the sauce.
We're going to throw in a little bit of Apple juice.
This will bring out that wonderful Apple flavor.
Keep in mind, we're on medium heat here still.
So we're all bringing it together over a medium heat.
Now that we've gotten the sauce, the base of the sauce
really started here, it's a good idea to go ahead and
add some of those spices in so we can go ahead
and grab the celery seed and the red pepper flakes that
we crushed in the mortar and pestle a little bit earlier.
It's a good time to go ahead and just throw them on in.
Okay.
So now to add the last item that brings
out the wonderful sweetness of this barbecue sauce.
Honey.
This will bring a wonderful flowery sweetness to this mixture
to help round out that wonderful fruity flavor of the
apples and the sweet acidity of the ketchup.
And of course, whenever you're doing the honey, if you
have a squeeze bottle, get ready for the workout.
So now we're going to go ahead and
add a little bit of Worcestershire sauce.
This will add a little bit of flavor.
It will help balance out that
really sugary taste of the sauce.
Now, of course, the addition of salt and
it's good friend pepper to the mixture.
Now it's time to add a little
bit of acidity to the mixture.
We're going to add some Apple cider vinegar.
This will bring about and
accentuate that lovely Apple flavor.
Plus the acidity of the vinegar.
It will help cut those fats that are in any
of those wonderful meats that you're going to be grilling
out on your grill in your backyard this summer.
Now you're going to reduce this mixture on
low for roughly about 25 minutes to kind
of thicken it up a tiny bit.
Now, from watching this video, you probably pretty much
understand that it has a wonderful sweet flavor from
the Brown sugar and the Apple juice, which is
accented by that wonderful zing of the jalapeno peppers
and the crushed red pepper.
Now, this recipe is not too spicy.
So if you want to kick it up a notch with
the spices, you can add any of your favorite hot sauces
or you could add more jalapenos or more red pepper flakes.
You shouldn't have to go out
and buy a barbecue sauce anymore.
This barbecue sauce is pretty simple, easy to make, and
it's more or less used with any sort of items
that you can find in your kitchen or your pantry.
Okay, so we've reduced this bad
boy down and check it out.
You all with this homemade, easy barbecue sauce recipe,
you could dazzle your family and your friends this
summer with the best backyard barbecue sauce around.
Hey, thanks for watching.
I hope you enjoyed the recipe.
Do feel free to leave your comments below.
I'd love to hear what you have to say.
Please help support the channel by
subscribing and you know what?
I'll see you all next time.