Spicy Texas BBQ Sauce

Spicy Texas BBQ Sauce
Yield: 1 quart Prep 15 mins Cook 2 hrs Roast 375°F 30 mins


  • 1 large yellow onion, thinly sliced
  • 2/3 pound Roma tomatoes, halved
  • 5 large cloves garlic, crushed and peeled
  • 1/4 cup plus 2 tbsp olive oil
  • 1 tablespoon freshly ground black pepper, plus more to taste
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 1 1/3 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup fresh orange juice
  • 1/3 cup packed light brown sugar
  • 3 tablespoons white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon unsulfured molasses
  • 1 heaping tablespoon chili powder
  • 1 heaping tablespoon smoked sweet paprika
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin

Make It

1. Heat oven to 375 degrees . Put onion, tomatoes and garlic on a baking sheet. Drizzle with 2 tbsp of the oil, season with pepper and salt, and toss to coat vegetables with seasoning. Spread vegetables in a single layer and roast at 375 degrees for 30 minutes or until soft and browned in places.

2. Remove vegetables from oven and scrape them into a large saucepan. Add ketchup, cider vinegar, orange juice, brown sugar, white vinegar, Worcestershire, molasses, chili powder, paprika, coriander and cumin and whisk to combine. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 2 hours or more, stirring occasionally, until liquid is thick enough to coat the back of a spoon. Let sauce cool to room temperature.

3. Pour sauce into a blender and puree, adding water if necessary to reach the consistency of barbecue sauce. Adjust seasoning to taste.