BBQ Sauce-Roasted Veggie

Lynn Socko


Thought I'd try roasting some peppers and veggies to add to my sauce instead of adding them raw and simmering them. I really love the flavor of this combination. Any source of heat, such as habanero or jalapeno could also be roasted and added, or any type of hot chili powder could be added to heat this up. Also bottled hot sauce could be added during simmering. I started with a non hot sauce and can doctor it up each time I use it.


☆☆☆☆☆ 0 votes

makes 3+ quarts
1 Hr
4 Hr
Stove Top


  • 96 oz
    v8 juice
  • 2 c
  • 1/4 c
    soy sauce, low sodium
  • 1/2 c
    worcestershire sauce, low sodium
  • 1 tsp
    coarse sea salt
  • 1 Tbsp
    liquid smoke flavoring
  • 12 oz
  • 3 c
    brown sugar
  • 1/4 c
    apple cider vinegar
  • 1
    ea. poblano pepper, anaheim pepper, head of garlic, large sweet onion, roasted

How to Make BBQ Sauce-Roasted Veggie


  1. Place whole poblano pepper and anaheim pepper on baking sheet. Wrap a head of garlic in foil, and cut a large sweet onion in half and wrap it in foil, also place on baking sheet. Cook in 300º oven for about 1 hr. Remove garlic from foil and remove skin. Also remove onion from foil. Remove stems from peppers. Puree in food processor.
  2. To large pot add pureed veggies, and all ingredients listed above. Simmer on very low heat, uncovered, for about 4 hrs. Sauce will thicken a little as it cools, and thickens quit a bit when refrigerated. If not using within one week, can and store, or divide into styrofoam containers or ziploc bags and freeze.

Printable Recipe Card

About BBQ Sauce-Roasted Veggie

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tag: For Kids

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