Texas-Style Barbecue Sauce
This barbecue sauce is thinner and less sweet than the Kansas City–Style Barbecue Sauce, but itʼs also got the added bonus of the flavor and spices of the Southwest. Feel free to turn up the heat with a little extra chili powder.
Serves: 24Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- ¼ cup vegetable oil
- 2 large onions, minced
- ¼ cup celery, finely chopped
- 4 garlic cloves, peeled and minced
- ½ cup apple cider vinegar
- ¼ cup distilled white vinegar
- ¾ cup ketchup
- ½ cup tomato sauce
- ½ cup water
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. chili powder
- 1½ tsp. ground cumin
- 1 tsp. hot paprika
- 1 Tbsp. coarse salt
- In a heavy saucepan, heat the vegetable oil over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
- Add all the remaining ingredients and simmer the sauce, uncovered and stirring occasionally, for 20 minutes. It should be quite thick.
- Purée the sauce in a blender until smooth. Store in an airtight container in the refrigerator, where it will keep for a couple of weeks.