bbq sauce-roasted veggie
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.
prep time
1 Hr
cook time
4 Hr
method
Stove Top
yield
makes 3+ quarts
Ingredients
- 96 ounces v8 juice
- 2 cups ketchup
- 1/4 cup soy sauce, low sodium
- 1/2 cup worcestershire sauce, low sodium
- 1 teaspoon coarse sea salt
- 1 tablespoon liquid smoke flavoring
- 12 ounces molasses
- 3 cups brown sugar
- 1/4 cup apple cider vinegar
- 1 - ea. poblano pepper, anaheim pepper, head of garlic, large sweet onion, roasted
How To Make bbq sauce-roasted veggie
-
Step 1Place 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.
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Step 2To 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.
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Discover More
Category:
Other Sauces
Tag:
#For Kids
Diet:
Vegetarian
Diet:
Low Fat
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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