What says summer more than the flavors of BBQ? This weekend was the official start of summer and we took full advantage! I spent the weekend poolside with my girlfriends while Hubs played in a golf tournament.
I am going to be super honest here, I do not always make my own barbecue sauce. I just don't always have the time or patience, and well, store bought can also be quite delicious! However, this time I made the time to make my own. Hubs prefers a more Kansas style barbecue sauce versus a Memphis style. Me being from Memphis, I prefer that thick, molasses style BBQ sauce but have grown to also enjoy the vinegar based Kansas City style.
This version is somewhere in the middle. It has a base of vinegar but I also throw in some brown sugar to even out with a little sweetness. This sauce can be served with pork, chicken, or even shrimp. Don't you love sauces that are multi functional?
Ingredients:
3 T canola oil
1 medium sweet onion, diced
1 28-oz can crushed tomatoes
1/2 cup apple cider vinegar
1/3 cup light brown sugar
2 t chili powder
1 1/2 t liquid smoke
1 1/2 t liquid smoke
What to do:
Heat canola over medium heat in a medium sized sauce pan.
Add in your diced onion.
Saute for 10 minutes until the onions are golden brown and translucent.
Add in remaining ingredients.
Stir and bring to a boil.
Reduce the heat and allow to simmer for 45 minutes. The mixture will thick a bit.
Reduce the heat and allow to simmer for 45 minutes. The mixture will thick a bit.
Remove from the heat and allow it to cool completely.
Once cooled, transfer sauce to a blender and blend until smooth.
Store in the fridge in an airtight container for about a week. Once again, I chose to use a mason jar.
Hubs grilled some herb chicken that I served with my BBQ sauce.
Thanks Y'all!
-Wise Wife
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