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 Barbecue Sauce Recipe
Barbecue sauce, perhaps, does not have a well-established recipe, it is prepared in its own way. I will also offer the version of the sauce that is very close to the classic and, in my opinion, the most delicious!
Course Snacks Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Dilute the tomato paste with water, add salt, sugar, all the specified spices and whisk everything into a homogeneous mass, put on fire.
    Dilute the tomato paste with water, add salt, sugar, all the specified spices and whisk everything into a homogeneous mass, put on fire.
  2. Add molasses, vinegar, and Worcestershire sauce. Bring to a boil and cook for 1 minute.Molasses (or molasses) is what you see in the photo. It is a by-product of sugar production. Thick syrup with the aroma of burnt sugar. Gives the barbecue sauce a distinctive taste, color and aroma.
    Add molasses, vinegar, and Worcestershire sauce. Bring to a boil and cook for 1 minute.Molasses (or molasses) is what you see in the photo. It is a by-product of sugar production. Thick syrup with the aroma of burnt sugar. Gives the barbecue sauce a distinctive taste, color and aroma.
  3. If you want the consistency of the sauce as in the store, then dilute the starch in a couple of tablespoons of cold water and pour in the sauce, boil until thickened for half a minute and remove from the heat. The sauce is ready!
    If you want the consistency of the sauce as in the store, then dilute the starch in a couple of tablespoons of cold water and pour in the sauce, boil until thickened for half a minute and remove from the heat. The sauce is ready!
  4. If you want, this sauce can be preserved for future use.For canning, wash the cans and lids thoroughly in advance. Sterilize the jars in any way you are used to, and boil the lids. At the time of seaming, the cans and lids must be hot!!!Pour the boiling sauce into hot sterile jars, twist with hot boiled lids. Wrap the jars until cool without turning them over. The main thing is to check that all the lids are "sucked in", that is, a concavity appears in the center of the lid. If there is no such concavity, the Bank is not preserved and cannot be sent for storage. The sauce preserved in this way can be stored even without a refrigerator for about a year. Classic barbecue sauce has a brownish color, sweet and sour taste with caramel notes and a stunning smoke aroma that gives smoked paprika. The amount of salt, sugar, vinegar and spices I indicated to your taste. You can also adjust their number for yourself. But smoked paprika and molasses is what makes barbecue sauce exactly the right barbecue sauce. Although, even in America, where it was invented, the recipe changes from state to state. There are even options based on mayonnaise and mustard. This recipe is probably the closest to the Texas version.
    If you want, this sauce can be preserved for future use.For canning, wash the cans and lids thoroughly in advance. Sterilize the jars in any way you are used to, and boil the lids. At the time of seaming, the cans and lids must be hot!!!Pour the boiling sauce into hot sterile jars, twist with hot boiled lids. Wrap the jars until cool without turning them over. The main thing is to check that all the lids are "sucked in", that is, a concavity appears in the center of the lid. If there is no such concavity, the Bank is not preserved and cannot be sent for storage. The sauce preserved in this way can be stored even without a refrigerator for about a year. Classic barbecue sauce has a brownish color, sweet and sour taste with caramel notes and a stunning smoke aroma that gives smoked paprika. The amount of salt, sugar, vinegar and spices I indicated to your taste. You can also adjust their number for yourself. But smoked paprika and molasses is what makes barbecue sauce exactly the right barbecue sauce. Although, even in America, where it was invented, the recipe changes from state to state. There are even options based on mayonnaise and mustard. This recipe is probably the closest to the Texas version.
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