TEXAS BBQ SAUCE RECIPE
The Real Texas BBQ sauce recipe consists of traditional variations of the same basic recipe, mostly served at home, or at local, low-key restaurants, the same way they once were served to locals in ranches and saloons.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 10
Steps:
- First, mix the ground coffee, chili peppers, pepper flakes, salt, and sugar, and blend well.
- Separately, mix the tomato paste with the other wet ingredients which are vinegar, Worcestershire sauce, garlic and onions.
- Combine the dry and wet ingredients in a sauce pan, and simmer for about 20 minutes on low heat.
- Puree all the ingredients together, and then go back and simmer the mix again.
- Allow for the sauce to thicken, or serve at room temperature.
Nutrition Facts : ServingSize 40 g, Calories 201 kcal
TEXAS-STYLE BBQ SAUCE
We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. -Sandy Klocinski, Summerville, South Carolina
Provided by Taste of Home
Time 25m
Yield 1-3/4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 296mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
TEXAS HOMEMADE BBQ SAUCE
This is the basically the same recipe as my Recipe#135656 OAMC BBQ Sauce but in this one I give you instructions and ingredients for a much smaller quantity, 6 cups (1 1/2 quarts) instead of gallons! lol There have been so many arguments started over whose has the best sauce- but we all know Mama's is best! lol
Provided by Mamas Kitchen Hope
Categories Sauces
Time 40m
Yield 6 cups, 48 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in butter until clear.
- Add garlic and sauté for 1 minute.
- Add all other ingredients and simmer for at least 30 minutes. *I throw the lemon in after I have squeezed the juice out and remove before serving.
- Taste and adjust seasoning as desired.
Nutrition Facts : Calories 29.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.3, Sodium 309.7, Carbohydrate 6.3, Fiber 0.3, Sugar 5.5, Protein 0.5
TEXAS HOMEMADE BBQ SAUCE FOR CANNING OR OAMC
Ok, in TEXAS we do NOT cook with sauce! It is only used as a condiment to top anything we want or to dip things in. There have been so many arguments started over whose is best- but we all know Mama's is best! This makes a bucket load so use the tool to change the number of servings or freeze, can or give away the rest. "Samantha in UK states that this is not safe to can as it has butter in it. I have never had a problem but please be aware of that info. If you are concerned please try substituting with ButterBuds / Molly McButter type butter substitute or do not can. Freezing is another option as well " If you do decide to can this use a Boiling Water Bath, process half-pints and pints for 20 minutes at 0-1000 feet in elevation, 25 minutes for more elevation.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 40m
Yield 6 quarts
Number Of Ingredients 13
Steps:
- Saute onion in butter until clear. Add garlic and sauté for 1 minute.
- Add all other ingredients and simmer for at least 30 minutes. *I throw the lemons in after I have squeezed the juice out and remove before serving.
- Taste and adjust seasoning as desired.
- Can be frozen, canned or stored in refrigerator for 6 months.
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- Prep. Put water in boiling-water canner. It should be 2/3 full if using pint-size jars, ½ full for quart jars. Set rack on pan rim, cover pan, and bring water to a boil over high heat (for pickles, bring water to 180°–185°F).
- Wash. Meanwhile, for all recipes except jams, wash canning jars, bands, and lids in hot, soapy water, or run jars and bands through the dishwasher and hand-wash lids and drain thoroughly.
- Heat. Reduce heat to a simmer and keep jars in water until needed. Nest lids in bands, place in a 2- to 3-quart pan, and cover with water. Set over high heat and bring water to 180°F (do not boil).
- Can. Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. If necessary, add more hot water.
- Process. Cover canner, return water to a boil, and process for time specified in recipe. If boiling water starts spilling from canner, reduce heat slightly.
- Remove. Using tongs and a hot pad, lift rack with jars onto edge of canner. With jar lifter, remove jars and set upright on towels on a counter. Do not tighten bands.
- Check. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed ― if lid stays down when pressed, jar is sealed; if it pops up, chill the jar and serve within 2 to 3 weeks (or re-process see above).
- Label. Label jars; store in a cool, dark place for up to 2 years. Once opened, chill. Consume BBQ sauce, jams, chutneys, and relishes within 3 weeks, pickles within 2 months.
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