Hot Bbq Recipe
Make Hot Bbq Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sauce Base
Sweeteners & Heat
Method
Sauce Base
- 1
- 2
Bloom tomato paste
Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to deepen the flavor and remove raw taste.
- 3
Combine liquids
Add the ketchup, water, apple cider vinegar, Worcestershire sauce, and prepared yellow mustard to the saucepan. Whisk until smooth and bring to a gentle simmer over medium-low heat.
Sweeteners & Heat
- 4
Add sweeteners and hot components
Once the sauce is simmering gently, whisk in the packed brown sugar, molasses, and honey until dissolved. Add the hot sauce, minced chipotle pepper, and adobo sauce and stir to incorporate.
- 5
Season and balance
Stir in smoked paprika, chili powder, ground cumin, garlic powder, onion powder, cayenne pepper, and red pepper flakes. Add kosher salt and freshly ground black pepper. Continue to simmer the sauce gently, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust heat or sweetness: add more hot sauce or cayenne for heat, more brown sugar or honey for sweetness, or more vinegar (by 1 tbs increments) to brighten.
- 6
Finish and enrich
Remove the pan from heat and whisk in the liquid smoke and the unsalted butter until the butter is fully melted and the sauce is glossy. This rounds the flavors and gives the sauce a silky texture.
- 7
Cool and store
Allow the sauce to cool to room temperature (about 20 minutes). If you prefer an extra-smooth texture, blend the sauce briefly with an immersion blender or in a countertop blender for 10–20 seconds. Transfer to a clean jar or airtight container and refrigerate. Sauce will keep 2–3 weeks refrigerated; reheat gently before using.
- 8
