I’m a huge BBQ fan, so I wanted to put my own take on BBQ sauce. When I was a kid, there was one recipe handed down through the matrons of my family: Root Beer Lemonade. There’s something about root beer extract that compliments both sweet, tart, and tangy. So, I figured I’d experiment with a BBQ sauce, and it turned out better than I anticipated.
The directions are easy. Take all of the following ingredients, mix them in a bowl, and that’s it. Easy peasy. We actually put our up via a standard canning method in a pressure cooker. It keeps forever, or damn near it.
Ingredients
- 15 oz Tomato Sauce
- 12 oz Tomato Paste
- Juice from 1 or two 15 oz Cans of Canned Peaches
- 1 cup Cider Vinegar
- 1 1/2 cups Brown Sugar
- 1 tsp. Salt
- 1 tbsp. Garlic Powder
- 3 tbsp. Worcestershire Sauce
- 4 tbsp. Molasses
- 6 tbsp. Honey
- 1 tsp. Paprika
- 1 tbsp. Crushed Red Pepper
- 1 tbsp. Liquid Smoke
- 1 tsp. Root Beer Extract
NOTE: You can eliminate the root beer extract, and this BBQ sauce is still damn tasty.
