- 1 1/3 cups tomato sauce
- 1/3 cup tomato paste
- 1/3 cup honey
- 1/2 cup red wine vinegar
- 1/4 cup molasses (unsulfured)
- 2 teaspoons liquid smoke (all natural hickory, Colgin)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
PER SERVING *
|Calories500Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Atum Antonio 17 days ago
Tangy. Really good. Would add more heat though.
Ashley Mackey 2 Sep
It’s great for a starting point. Like mine’s a little more spicy. Added some more chilli and cayenne. Also brown sugar and some red rooster hot sauce. It’s delicious.
Karyn Doherty 3 Aug
Delicious! I like my bbq sauce a bit sweeter so I added a bit of brown sugar towards the end of simmering. It came out perfect! Will make again.
Hannah C. 30 Jul
Tasty! I used a little more tomato sauce than called for - the whole can.
Amanda M. 1 Sep 2017
Perfect...didn't change a thing and a making it to bottle as part of my Xmas baskets this year for gifts.
Beth P. 15 Jul 2017
Amazon BBQ sauce - I added a bit more chilli to make it a tiny bit spicer and it has the best tang!
Kevin R. 8 Dec 2016
fabulous. I adjust a bit the molassas and honey and add some brown sugar. I also didnt have any red wine vinegar when i first made it but i used red wine and white vinegar in a ratio that mad sense to me. It turned out great so i keep repeating it. This time, my 3rd or 4th time making it, I added chipotle...also a great result. Like many things in cooking, it's a matter of what is on hand combined with common sense and experience with ingredients.
Jeff E. 15 Jun 2016
Left out the liquid smoke (didn't have any), but added a few finely chopped chipotle peppers in adobo sauce and added a touch more cayenne.. Served it on pork back ribs. It was the best we've ever had!