homemade barbeque sauce

This is my adaptation of the Culinary Institute’s BBQ sauce recipe, which as you will see I use for several things–part of a kabob marinade, just slathered on roasted veggies, and as an accompaniment to my split pea “meatballs”.


  • 1/4 c vegetable oil
  • 1 onion
  • 3 cloves garlic (or 3 tsp garlic paste)
  • 1 T Dijon mustard
  • 1 T ground cumin
  • 1 T ground coriander
  • 1 t cayenne (mine is really spicy)
  • 2 T molasses
  • a drizzle of honey
  • 1/2 cup vinegar (they say apple cider. I just used what I had)
  • 1 carton pomi tomatoes

The method

  1. In a saucepan, saute onions
  2. Add the tomatoes and boil all of the other ingredients.
  3. cover and cook over medium, stirring occasionally, for at least 20-30 mins. You can reduce to simmer if it is getting too hot…and leave on simmer for a bit longer.
  4. salt to taste.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in Recipes and tagged , . Bookmark the permalink.

Thoughts? Did you try this and have a suggestion? Did you like it?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s