Paul's Barbecue Sauce

Southern Living
This barbecue sauce is so darn good that it will be a permanent condiment in your refrigerator. Make an extra batch, and store in an airtight container up to 3 weeks.
Makes about 3 1/2 cups


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2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
4 garlic cloves, minced
3 medium jalapeño peppers, seeded and minced
1 cup firmly packed brown sugar
1 cup cider vinegar
1 cup chili sauce
1 cup bottled barbecue sauce
1 tablespoon mustard powder
1 tablespoon paprika
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
2 tablespoons molasses
1/4 teaspoon salt


Prep: 20 Minutes
Cook: 20 Minutes

Melt butter with oil in a large Dutch oven over medium heat.

Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until onion is tender.

Stir in brown sugar and remaining ingredients; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

Created date

June 2005