Honey BBQ Sauce

It’s a rainy Saturday afternoon and after a great tomato and pepper harvest. I had a bunch of tomatoes and some nice summer fruits in the fridge. So, I wanted to find something that related to blogging to do with them and pass along ways to use what I had in my kitchen to make something new. So here is my Honey BBQ Sauce…

So I started off with the following ingredients

  • Tomatoes (4 Heirloom – large, 6 Roma, 5 – 6 Hybrids and a few Cherries)
  • 1 Bell Pepper
  • 1 Hot Pepper
  • 1 cup of Blueberries
  • 1 Nectarine (you can use any summer fruit that you have)

Spices and Sweets

  • Sea Salt (season as desired)
  • Organic Garlic Powder
  • Red Peper flakes (season as desired)
  • Black Pepper
  • Tajin Seasoning
  •  3/4 cup Brown Sugar
  • 1 cup Honey
  • Hot Sauce (if you want it extra spicy – I actually had enough heat without it for this batch)

How to Prepare:

Spray large Pot with Olive Oil Spray at High to Mid Heat Add a mix of chopped tomatoes, and other items.

Gradually reduce heat and stir in the ingredients. Add seasoning in layers, so I begin with onions, tomatoes, peppers, and fruit. Then I add a sprinkle of salt, black pepper, and garlic. Let this cook down for few minutes then add more chopped tomatoes and then add the next round of spices.

After you notice that it has cooked down, I add the blueberries, sugar, and honey. I continue to stir and spices which include red pepper and Tajin. At this point, the temperature is at low and I use a gas stove which allows for some latitude in the heat.

I used the hand-mixer to start to liquefy the sauce. I then used a strainer to remove some of the tomato skins from the sauce. You may let it rest on the stove for another 5 minutes on low before packaging with a funnel.

Honey BBQ Sauce – Sept 2017

Bottle, refrigerate and enjoy within 2-3 weeks. I will give some away to friends and use on my labor day wings and ribs! I make small batches so that I can enjoy fresh sauce and learn new ways to modify my sauces.

Questions! Let me know if the recipe works for you. I am more of an experimental cook so if you have comments I will respond quickly.

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