Brown off the shallots in the olive oil. Add the garlic and cook for 1 minute. Add chili powder and cook for an additional minute.
Add remaining ingredients and bring to a simmer. Cook for 30 minutes and let cool.
1 T Olive Oil
3 Diced Shallots
1 Clove of Garlic (minced)
1 T Chili Powder
2 C Yellow Mustard
1 C Cider Vinegar
1/2 C Ketchup
1/4 C Worcestershire
1/2 C Honey
2 T Black Pepper
1/2 T Crushed Red Pepper
1 T Mustard Seeds
1 T Kosher Salt
1/4 C Turbinado Sugar
1/2 C Water
Hot Sauce
I hope you give this a try! If you make these, send me a picture on Twitter or Instagram!
Full Video Instructions in Video Link Below
Is that T- table spoon 15 ml? and C - cup 237 ml?
ReplyDeleteNot exactly sure the conversion but yes T is tablespoon and C is cup
DeleteHello I made this recipe to the tee without the added hot sauce and it was way to spicy for anybody to eat it (in my household anyways). So I loved the flavor of it and wanted to retry it with only 1/2 the amount of black pepper and no red pepper and no hot sauce and I have to say it turned out absolutely perfect, I have already made 3 batches since then and am making my 4th batch today and for my use this is by far the best gold bbq recipe iv found. Thanks for sharing this bbq sauce I absolutely love it.
ReplyDeleteThis is awesome. I am really glad you like it!
DeleteQuestion: I made it tonight and it came out a lot darker than shown in the pics. Is that okay?
ReplyDeleteYeah I am sure it was fine - how did it taste?
DeleteI love this sauce can it be canned to have jars on hand?
ReplyDelete