Best Semi Homemade Tomato Vinegar Bbq Sauce Recipes

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VINEGAR AND TOMATO BARBEQUE SAUCE



Vinegar and Tomato Barbeque Sauce image

This vinegary, red tomato Barbeque sauce, is very tart, and to me, sort of beguilingly delicious, I use it on all sorts of things. It's not really kid friendly, but lasts up to three months well-covered in the fridge.

Provided by Tuck Burnette

Categories     Sauces

Time 1h

Yield 1 generous quart, 10 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 1/2 teaspoons dry mustard
1 pinch celery seed (or Beau Monde)
1/2-1 teaspoon cayenne pepper
1 1/2 teaspoons regular paprika
1/2 teaspoon ground allspice
2 cups ketchup
1/2 teaspoon Worcestershire sauce
1 cup distilled white vinegar
1 cup apple cider vinegar
salt, as needed

Steps:

  • In a 12-inch sauté pan, cook the onion till lightly gold, or slightly dark.
  • Add all remaining ingredients, and simmer gently for 30 minutes, uncovered, can cover, if desired.
  • Cool, and place into a container, put into the refrigerator to store.

Nutrition Facts : Calories 85.4, Fat 3, SaturatedFat 0.4, Sodium 539.8, Carbohydrate 13.3, Fiber 0.4, Sugar 11.4, Protein 1

SEMI HOMEMADE TOMATO VINEGAR BBQ SAUCE



Semi Homemade Tomato Vinegar BBQ Sauce image

Some things you want a good thick bbq sauce, some things you want a thin sauce. Sometimes you want just a tomato based sauce and sometimes a vinegar based sauce. I like both and searched for one that had the texture and taste of both and couldn't find one that I really liked. So I threw together my own. The best of both and quick and easy too

Provided by Kathy Griffin @bamagirl125

Categories     Dips

Number Of Ingredients 11

1 stick(s) butter
1 cup(s) bbq sauce ( i used hunts bold)
1/2 cup(s) vinegar
1/4 cup(s) rice vinegar
1/4 cup(s) red wine vinegar
2 teaspoon(s) sugar
1 teaspoon(s) kosher salt
1 teaspoon(s) coarse black pepper
1/4 teaspoon(s) cayenne pepper ( optional)
2 tablespoon(s) honey
1 tablespoon(s) worcestershire sauce

Steps:

  • In a medium sauce pan melt the butter then add all the other ingredients, Stir well and bring to a slow boil. Let cool to lukewarm and then transfer to a squeeze bottle or to a serving bowl

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