Snow’s Bbq Sweet And Spicy Sauce Recipe

Combine base ingredients

In a medium saucepan over medium heat, add the ketchup, tomato paste, apple cider vinegar, and 1/2 cup water. Whisk until blended and smooth.

Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.

Add the brown sugar, honey, molasses, and butter to the simmering base. Stir until the sugar dissolves and the butter melts, about 2–3 minutes.

Stir in the chopped chipotle (or chipotle powder), sriracha, black pepper, smoked paprika, and cayenne. Taste carefully and adjust heat: add more sriracha or cayenne if you want noticeably more heat.

In a small skillet over medium-low heat, melt 1 teaspoon butter or use 1 tsp neutral oil and sauté the minced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the sautéed onion and garlic to the sauce.

Stir in the Worcestershire sauce and soy sauce. Continue to simmer the sauce gently, uncovered, for 8–12 minutes to let flavors meld and to slightly thicken. Stir occasionally to prevent scorching.

Whisk the teaspoon of cornstarch into 1 tablespoon cold water to make a slurry. While the sauce is simmering, slowly whisk the slurry into the sauce to thicken. Simmer 1–2 minutes more until the sauce coats the back of a spoon.

Remove the pan from heat. Stir in the lemon juice and salt, then taste and adjust seasoning: add up to 1/2 teaspoon more salt or additional honey for sweetness if desired.

If you prefer an ultra-smooth sauce, carefully transfer the sauce to a blender and puree until smooth (use caution with hot liquids). Return to the pan and warm briefly if needed.

Let the sauce cool to room temperature, then transfer to a sterilized jar. Refrigerate for at least 4 hours or overnight for best flavor. Sauce will thicken further as it chills.