Get ready to elevate your grilling game with a show-stopping Roasted Red Pepper Barbecue Sauce that's about to become your new secret weapon in the kitchen! Imagine a sauce so vibrant, so full of smoky-sweet complexity, that it transforms ordinary meals into extraordinary culinary experiences. This isn't just another condiment - it's a flavor revolution that will have your friends and family begging for your recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 1 cup roasted red peppers, chopped
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of chopped roasted red peppers, 1 cup of ketchup, 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, and salt and pepper to taste.
- If you haven't done so already, roast your red peppers. You can do this by placing them under a broiler or on a grill until the skins are charred and blistered, about 10-15 minutes. Once roasted, transfer them to a bowl and cover with plastic wrap for about 10 minutes to steam. This will make peeling easier. After steaming, peel off the skins, remove the stems and seeds, and chop the peppers.
- In a medium saucepan, combine the chopped roasted red peppers, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika. Stir well to combine all the ingredients.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Allow it to cook for about 30 minutes. This will help the flavors meld together and the sauce to thicken slightly.
- After 30 minutes, remove the saucepan from the heat. Let the sauce cool for a few minutes.
- Once cooled, transfer the sauce to a blender or use an immersion blender to puree the sauce until smooth. If you prefer a chunkier texture, blend it less or leave some pieces intact.
- After blending, taste the sauce and season with salt and pepper as desired. You can also adjust the sweetness by adding more brown sugar or acidity by adding more apple cider vinegar, depending on your preference.
- Transfer the finished barbecue sauce to a clean jar or airtight container. Allow it to cool completely before sealing and refrigerating.
- This roasted red pepper barbecue sauce can be stored in the refrigerator for up to two weeks. Use it as a marinade, dipping sauce, or glaze for grilled meats and vegetables.
Tips
- Roasting Peppers Pro Tip: For the most intense flavor, char your red peppers until they're deeply blistered and almost black. The more caramelization, the deeper the flavor.
- Blending Brilliance: For a silky-smooth sauce, blend thoroughly. For a rustic texture, pulse the blender a few times to leave some pepper chunks.
- Flavor Customization: Feel free to adjust the sweetness and tanginess by tweaking the brown sugar and apple cider vinegar quantities to suit your taste.
- Storage Hack: This sauce actually gets better after a day or two in the refrigerator, allowing the flavors to meld and intensify.
- Versatility Bonus: Don't just limit this sauce to grilling - it's fantastic as a dip, sandwich spread, or even a pasta sauce base!
Nutrition Facts
Calories: 35kcal
Carbohydrates: 9g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
