Angel’s BBQ Sauce with TWO Secret Ingredients
About five years ago, we started researching the sketchy ingredients that were being added to condiments, not to mention everything else, to make them more shelf stable and palatable. There is some scary things in there, and I believe it is our duty to be aware of and good stewards of what goes in our body and the bodies of our beloved. Maybe its just me, but I do not think real food should last for decades from artificial preservatives and chemicals you cannot pronounce. This knowledge really forced us to reconsider just what we consider to be food and what we fuel out bodies with.
At that time, I started making my own ketchup and BBQ sauce. I started out fermenting them using real whole ingredients, and I do still love fermented ketchup and BBQ sauce! Perhaps I will also add those recipes at a future date. Let me know if you would be interested in those!
Over the last five years, I have been experimenting with different flavors for the BBQ sauce and have found that there are two secret ingredients that I and my family absolutely love. Those secret ingredients are cloves and cinnamon. They give a depth of flavor that is so hard to describe, but it will leave you wondering what makes this sauce so different?
You can layer the clove and cinnamon over just about any BBQ recipe you have, although I would not couple it with a BBQ sauce that is mustard heavy. I don’t think those flavors would marry well together, but I could be wrong. If you want to try that, let me know how it turns out in the comments below.
My husband describes this as a light, smooth BBQ Sauce. If you give this canning recipe a try, I would love to hear what you think about it!
Angel’s BBQ Sauce
Ingredients
LIQUIDS
- 20 cups tomatoes pureed
- 2 large red, yellow, or orange sweet bell peppers pureed
- 2 large onions (any variety) pureed
- 1 bulb peeled garlic pureed
- 1/4 cup apple cider vinegar
- 1 cup seasoned rice vinegar
- 2 cup balsamic vinegar
- 1 cup chili peppers fresh or dehydrated whole pureed
SPICE & SEASONING
- 4 tsp salt
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 2 Tbsp mustard powder
- 2 Tbsp celery seed powder
- 1 Tbsp allspice powder
- 1 1/2 cup molasses unsulfered
- 4 cup cane sugar
- 2 Tbsp cloves ground
- 1/4 cup cinnamon ground
- 1/4 cup coconut aminos
- 1/4 cup hot sauce of your choice
Instructions
- Combine liquid ingredients and bring to a rolling boil.
- Reduce heat to soft boil is achieved, and boil until reduced by half, approximately 1 hour.
- Add spices and seasonings.
- Bring back to a rolling boil and cook stirring frequently for about 10 minutes. You can cook it longer if you want to caramelize the sugar more or if you want it to be thicker.
- You can strain it through a colander before filling your jars if you want if to have a smoother consistency, but this is not necessary if you love a thick, slightly chunky BBQ Sauce.
- Can leaving a 1/2" head space and water bath process for 20 minutes.
