Last updated on August 7th, 2016
You haven’t lived until you’ve a dipped a fried mozzarella stick or a crispy chicken nugget into this savory, smokey, lip-smacking-delicious sauce. I love to brush it on grilled meats and veggies, too. It’s ridiculously easy to make.
Shall we make this versatile condiment together? Just the two of us? Here goes:
To start, pour 2 cups of ketchup into a heavy saucepan. Why kind of ketchup? Why, your own, homemade version, of course! Homemade ketchup has a depth of flavor that must be experienced to be believed. Click here for my veggie-rich ketchup recipe.
Add 1/2 cup good-quality dry red wine such as Cabernet Sauvignon…
And a splash (1/4 cup) of apple cider vinegar.
Next, add 2 teaspoons of ground cumin…
2 teaspoons of paprika…
1 tablespoon of chili powder…
And 1 tablespoon Tamari sauce. I like Tamari, because it is less salty than regular soy sauce.
Then add 1 chopped-up medium onion…
And 4 roughly-chopped, medium-sized cloves of garlic.
Give the pot a quick stir, and then bring the works to a boil over high heat. Then immediately lower the heat, and partially cover the pot. Simmer quietly until the onions soften — about 10 minutes.
At this point, your entire kitchen will smell like a barbecued ribs joint.
Inhale deeply.
Let the brew cool for at least 10 minutes, and then ladle it into the jar of a blender. (Or, use your immersion blender.) Blend at high speed until a thick, rich, screamingly-delicious sauce develops — about 15 seconds.
Shall we test this savory stuff on a fried chicken finger?
YUM.
And just imagine what the sauce can do for Portobello Mushroom Burgers (recipe here). Or grilled zucchini. Or you name it.
Even your Little People will love this sauce. Don’t make me beg you to try it!
Here’s the printable:
A delicious,savory-smokey sauce. It's perfect for dipping (try it with fried mozzarella sticks or chicken nuggets) and for glazing grilled meats and veggies. Leftover sauce can be refrigerated for up to 3 weeks. Freeze for longer storage. .
Ingredients
- 2 cups homemade ketchup
- 1/2 cup good-quality Cabernet Sauvignon
- 1/4 cup apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 tablespoon chili powder
- 1 tablespoon Tamari sauce
- 1 medium onion, roughly chopped
- 4 medium-sized cloves of garlic, roughly chopped
Instructions
- Combine all ingredients in a small, heavy sauce pot. Bring to a boil over high heat, then immediately lower the heat, and partially cover the pot. Simmer quietly until onions are soft -- about 10 minutes. Let cool for for at least 10 minutes, and then ladle the works into the jar of a blender. (Or, use an immersion blender.) Blend at high speed until perfectly smooth -- about 15 seconds.
Mary in Iowa says
Just came in from 5 hours in the heat and humidity, drenched from neck to knees, to find this. Looks so wonderful I’m now salivating. I’m going to make it and have my kids taste test against the supposedly “secret” Isaac Walton League Beer Bar-B-Que sauce they grew up on. Thanks for the variation on a theme. Now, off to have a lunch of nice cold gazpacho, then get back out to continue my “Big Dig” in the beastly weather. You’re welcome to come and prepare a delicious B-B-Q supper to reward my dedication to parking strip beauty. 🙂
Kevin Lee Jacobs says
Hi Mary – Oh, the torture we endure for the good of our gardens. Good luck with your parking strip project, and hope you’ll get a chance to try this addicting BBQ sauce!
Catharine R. says
Kevin, I made your ketchup after you posted the recipe, and it was so dang delicious that hubby and I wanted to drink it out of the bowl! Can’t wait to try your BBQ sauce!
Bryanna says
Well, if this sauce is good enough for the Fisher Price Little People, it’s good enough for me. Thanks for posting the recipe!
Mary in Iowa says
YES!!! You changed your picture to my very favorite. Love, love, love this photo. On my monitor it looks warped, elongated, as though you’ve been stretched on a rack, or are in a mirror maze, but I’m sure your tech people can fix that.
Beverly, zone 6, eastern PA says
My immersion blender comes in handy for so many things… And to think I remarked “What do I need that for?” when my husband bought it for me. Now here’s another wonderful way to put that appliance to use – homemade barbecue sauce. That photo of you holding the chicken finger, having dipped it into the bowl, is absolutely killing me. I am going to raid my snack drawer right now, and nothing will even remotely compare.
Emily P. says
Holy cow, Fisher Price little people! I had all of those guys when I was a kid. Wait a minute, did they escape my parents basement play room???
Seriously, I love your posts. I planted my last rounds of bush beans, lettuce and basil today. Tomorrow: beets!
Trudi says
HOMEMADE Ketchup? wow I have some catching up to do !
Lori Gu says
I wonder have you ever tried making this ahead and freezing it? How does it hold up? It would be nice to have this on hand for quick dinners.
Denise says
My friend and I are coming up for garden tour this month..any suggestions on where to stay as we don’t want to make it a one day trip.Coming from South Jersey. Thanks. Denise
Kevin Lee Jacobs says
Hi Lori – You can freeze the sauce. (The homemade ketchup freezes well, too.) Enjoy!
Hi Denise – So glad you’re coming to my final garden tour of the season. For a list of certain inns and B&Bs in my county, click here. The city of Hudson — should you decide to stay there — is only 20 minutes from my house. Looking forward!
Katherine Jewell says
May I have your homemade Ketchup recipe — Thank you Katherine Jewell
Kevin Lee Jacobs says
Hi Katherine – Here’s the linky: Homemade Ketchup. Enjoy!
Carol Samsel says
YUM! Always looking for a new BBG sauce to try 🙂
Delphium Rose says
Kevin, this sauce sounds wonderful, but I wonder what I could replace the wine with. After all I live in Salt Lake City……….. “)
John Bortscheller says
Hi Kevin,
Looks delicious, as always!
Seems like you are cooking in reverse, though…don’t you always sauté onions and garlic first?
Kevin Lee Jacobs says
Hi Carol – Let me know how the sauce turns out for you!
Hi Delphium Rose – To achieve the same taste that I enjoyed, you’ll need to add the dry red wine. Sorry ’bout that!
John says
Hi Kevin, Your description in the PRINT section says this has a delicious savory smoky essence. I am wondering what gives it the smoky sensation. Do you add liquid smoke or do you use smoked paprika? I am really curious here. It does sound good, and I am having an event soon, so I would like to know.
Kevin Lee Jacobs says
Hi John Bortscheller – The garlic and onions cook perfectly right in the sauce. They do not require advance sauteing.
Hi John – The smokiness comes from the rather large quantity of ground cumin. No need to add liquid smoke. Enjoy!
Steph McCarthy says
Oh my, what lucky people your guests must be!
Leslie says
Kevin, by the time I finished reading your recipe and description I was salivating quite profusely lol. To top it off I went on a search of your site for those SCRUMPTIOUS looking chicken fingers……RECIPE PLEASE LOL.
Thank you so much for your posts this person truly appreciates them 🙂
Kevin Lee Jacobs says
Hi Steph McCarthy – Why, thank you!
Hi Leslie – Chicken fingers recipe coming soon. And yes, they are scrumptious!
Leslie says
Thank you Kevin 🙂
Julie R says
I can think of some many things to add this yummy BBQ sauce to. It could go on the pulled BBQ beef sandwiches that I make, or mix into spaghetti sauce for some extra zing, or even on top of French fries. Love the little people = )
Maria Elena says
Kevin- love your recipes and all your inspirational nap ideas. Help! What can I substitute for the wine? Please?
Maria Elena says
Sorry “nap?” Just inserted itself in there. Funny.
Connie says
If you are making BBQ sauce for the Silver Fox or any other gluten-free friends and family, make sure the soy or tamari is gluten free. I had thought that soy sauce had gluten and tamari did not, but that’s not always true. And the same brand can change! Read the label EVERY time you buy.
shirley welch says
Thank you for sharing another wonderful recipe, my grandson loves barbecue sauce so I will be making this very soon ~
Louise says
I will make both the ketchup and BBQ Sauce. I hate what commercial products do to great food.
These recipes look healthier and more delicious.
Thanks for sharing them at the perfect time, again, Kevin!