Ham's Piquant Barbecue Sauce
Submitted by tashana
Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.
YIELD
1 batchPREP
10 minCOOK
1 hrsREADY
1 hrsThis from-scratch barbecue sauce builds layers of flavor by sweating onions and peppers, then simmering everything with red wine and warm spices until thick and glossy.
Capers add a briny punch while cumin and allspice create complexity you won’t find in store-bought versions.
Brush it on chicken, ribs, or pork during the last minutes of grilling for a caramelized, flavor-packed finish.
Variations
- Swap green peppers for roasted red peppers for a sweeter, smokier profile
- Add a tablespoon of honey or brown sugar if you prefer a sweet-tangy balance
- Make it spicier by doubling the red pepper flakes or adding a minced jalapeño
Ingredients
Directions
Sweat the onions and garlic in a saucepan with the olive oil, taking care not to brown (a pot with close fitting lid helps).
Add the sweet peppers cook a little longer, add the tomato, cook alittle more.
Then chuck everything in and cook for another 45 min.
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