Extremely Tasty Hot And Spicy Tropical Barbecue Sauce Recipes

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EXTREMELY TASTY HOT AND SPICY TROPICAL BARBECUE SAUCE



Extremely Tasty Hot and Spicy Tropical Barbecue Sauce image

Okay....the name says it all, except that this is quick and easy to make! It uses items you grab off the grocery store shelves and throw together in a saucepan. Within 10 minutes you have a "WOW" tasting sauce. This isn't for a pork sandwich (although you could), but it is fabulous with grilled chicken, fish, or pork. Since the first review, I decided to add: If you can't find hot mustard based barbecue sauce, regular mustard based sauce will do, just add some dried red pepper flakes. The mustard barbecue sauce I use is very hot.

Provided by breezermom

Categories     Low Protein

Time 12m

Yield 2 1/3 cups

Number Of Ingredients 6

2 cups barbecue sauce, hot and spicy mustard based (like Cattleman's Gold... I prefer Winn Dixe brand "Winn & Lovett Carolina Spicy", but it is local...)
2 tablespoons soy sauce
1 (6 ounce) can crushed pineapple
1/3 cup brown sugar
1 teaspoon ground ginger
salt and pepper

Steps:

  • Combine all ingredients in a saucepan over medium heat.
  • Cook until heated through.
  • Baste your meat with the sauce and enjoy!

HOMEMADE SPICY BARBECUE SAUCE



Homemade Spicy Barbecue Sauce image

Spicy barbecue sauce with enough heat to bite the back of your throat and just barely sweet enough to balance that heat, this is the sauce I was craving.

Provided by Mary Younkin

Categories     Condiment

Time 10m

Number Of Ingredients 11

1 cup ketchup ( I use Heinz original)
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon Tabasco sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Steps:

  • Combine all ingredients in a small saucepan over medium low heat. Stir to combine and simmer 5 minutes. Use warm or let cool, pour into a jar and refrigerate until needed. Enjoy!

Nutrition Facts : Calories 32 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

NICELY SPICY BBQ SAUCE



Nicely Spicy BBQ Sauce image

Grace note: The use of different chiles brings depth and roundness to this sauce. If you like it even spicier, feel free to leave in some or all of the seeds from the chipotles and ancho.

Provided by Sean Timberlake

Categories     condiment

Time 2h30m

Yield About 3 pints

Number Of Ingredients 16

2 qts tomato puree
2 c. chopped onion
3 cloves garlic
1 Tbsp hot pepper flakes
1 ancho chile, stemmed and seeded and cut into 1/2-inch strips
1 ancho chile, stemmed and seeded and cut into 1/2-inch strips
2 to 3 dry chipotle chiles, stemmed and seeded and cut into 1/2-inch strips
1 tsp. celery seeds
3 Tbsp salt
10 whole peppercorns
1/4 c. bourbon
1 1/4 c. brown sugar, lightly packed
1 1/3 c. apple cider vinegar
1 tsp dry ginger
1 Tbsp dry mustard
1/2 c. maple syrup

Steps:

  • Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
  • Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

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