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Spicy Barbecue Sauce


1/2 medium onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil
2 jalapeno chile peppers, minced
1/4 tsp. red chili flakes
1/4 tsp. hot smoked paprika
1 Tbsp. ground cumin
2 oz. tomato paste
1 cup applesauce, unsweetened
1/4 cup molasses
1 Tbsp. mustard
3 cups water
1/4 cup sherry vinegar



Cook onion and garlic in olive oil on low heat until aromatic. Add jalapenos, chili flakes, paprika, cumin and tomato paste. Cook on low heat for about 2 minutes, stirring constantly. Add applesauce, molasses and mustard and cook for 1 more minute. Add water and bring to a boil. Immediately turn down heat and simmer for about 2 hours or transfer the sauce to a slow cooker and cook on low for 2 to 3 hours. Strain sauce and add vinegar. Adjust seasoning to taste.

Note: Any pepper can be used in place of jalapeno, depending upon spice preference. Can be stored in refrigerator up to 30 days.

Yield: 4 cups


Nutritional Information


Per Serving: 36 calories, 1g fat (24.0% calories from fat), trace protein, 7g carbohydrate, 1g dietary fiber, 0mg cholesterol; 44mg sodium.  Exchanges: 0 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 0 fat, 0 other carbohydrates

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