Brown Sugar Balsamic Barbecue Sauce - a versatile sweet and tangy barbecue sauce that tastes terrific on anything from the summer grill.
Course
Barbecue and Grilling
Cuisine
North American
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
AuthorBarry C. Parsons
Ingredients
1large red onion, diced
6clovesminced garlic
3tbspolive oil
1large apple thinly sliced
8large very ripe diced tomatoes with the skins removed( or a 28-32 ounce can crushed tomatoes)
1¼cups brown sugar
½cupbalsamic vinegar
1teaspoonground thyme
1tspcrushed chili paste(or ½ tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
2tbspsmoked paprika
2tbspchili powder
½whole nutmeg, finely grated ( or 1 tsp ground nutmeg)
2tbspfresh finely grated ginger
1tspkosher salt
1tspfreshly ground black pepper
Instructions
Saute the onion, garlic, apples and olive oil all together in a medium sized saucepan until the onions and apples have softened.
Add the tomatoes. Saute together until the tomatoes begin break down and get mushy (or until the sauce is reduced by ¼ if using canned tomatoes), then add all of the remaining ingredients for the sauce.
Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Puree the sauce after it cools down,to make it extra smooth if you prefer. I always do.
Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.