Anyone have a good zesty bbq sauce recipe that is tomato, and not catsup based? I use a thinner vinger and tomato based sauce now, but as I have done more and more brisket I have realized that a thicker and zestier tomato based sauce would be perfect for that.
Remember, I'm the guy that can't handle sweet/sugar...so this is a spicy and zippy sauce that I make for myself.
I start with a scrub-bucket full of Roma tomatoes (we grow our own, but I'd call it 4 to 5 pounds).
I rinse them and cut them into quarters (don't worry about skins/stems) and drop them into a slow cooker (large crockpot) and simmer, stirring occasionally, for several hours until the skins & pulp kind of 'stir apart'.
I then run the whole pot-full through the ol' KitchenAid ricer/strainer to remove all skins & seeds. Return the pulp/sauce/juice back to the pot & cook, again stirring occasionally, on low until reduced about half. Now you should have a really think sauce (not quite a paste) that can be used for about any base.
To this I add:
- Malt Vinegar (to taste, not trying to thin the mix) adds a nice tang
- Garlic & Onion powder (powder works better than fresh to absorb liquid)
- cayenne pepper
(you can substitute Frank's hot sauce for the pepper & vinegar - just watch the liquid)
- some smoky mesquite seasoning (I forget the brand, but it's a powder)
- bead molasses.
This last ingredient is usually in the asian cooking section and has almost no sugar/sweet, but will darken the sauce and make it sticky. The problem I had without this is that the sauce kept sliding off smooth meats like chicken. This gives it a better chance to stay with the meat.
The result is sticky, smoky, spicy and tangy. It looks rough-textured rather than smooth & shiny and really sets off pork & chicken.
Sorry about the lack of amounts - I usually just do it all to taste & texture and it probably has never been the same twice.
If I'm in more of a hurry and just want eye-popping flavor:
I take a bottle of Kraft Thick & Spicy BBQ and a bottle of Frank's Hot Sauce (half the size of the BBQ bottle).
Mince 1 green pepper, 1 small onion and several garlic cloves and saute quickly with 1 stick of butter in a deep (pasta?) pot until cooked, but still firm.
Dump in the 2 bottles (hot sauce & bbq sauce) and stir until both sauces and the butter have blended completely - just a few minutes.
This one gets its 'sticky' from the BBQ sauce, spice & tang from the hot sauce and a really nice, fresh flavor from the butter & aromatics. It's HOT, but it's tasty..