Texas Barbecue Sauce Recipe | Foodal (2024)

Holy smokes, Batman. Where has Texas-style barbecue sauce been all my life?

Oh wait, it’s been in Texas. Meanwhile, I’ve been showering shreds of my smoked pulled pork and my classic American-style pulled pork and my Instant Pot pulled pork (when I’m in a hurry!) with a peppery-vinegar blend here in North Carolina.

Whoops.

Actually, not whoops. I take that back. I think that every type of barbecue sauce has its place in the world. I’m loyal to my tangy vinegar mixture poured over pork and slaw, but if we’re working with a fried chicken sandwich, it’s white ‘Bama sauce or bust, baby!

Finger-licking rack of ribs? Kansas City-style all day long.

In North Carolina, barbecue is no joke. But when I make it in my own kitchen, I don’t take it too seriously.

I tinker. I taste. It’s all in good fun.

The main components of this Texas-based sauce are tanginess, sweetness, and spice, with tomato as the backbone. Folks use everything from tomato puree to ketchup to get that rich, acidic flavor.

I find that classic ketchup provides thickness and tomato paste gives a complex layer of concentrated flavor. There’s no rule that says I can’t use both.

While you could easily grab dried seasonings from your spice cabinet, using fresh garlic and onions in your starting lineup offers some brighter notes. Everything is pureed in the end, so don’t worry about how you will achieve that silky smoothness.

I’ve got you covered.

This recipe relies on a few other prominent ingredients, like tangy Worcestershire and dark brown sugar that hums with molasses, but the chipotle is the spice girl of the bunch.

Let’s be serious. If a chipotle in adobo had actually been a member of The Spice Girls, she would have been kicked out of the band for being a total diva.

Let’s take a moment to discuss the wonders of chipotles.

Chipotles are dried, smoked jalapenos – which means that they ain’t playin’ around. The adobo they like to swim in is a slightly sweet, tangy red sauce. Crack open a can of these naughty nuggets, and you’ve got one intense combo.

For this recipe, I suggest using half of one chipotle (if you don’t want to blow your roof off). If you’re a fan of a little steam coming out your ears, by all means, drop in the whole thing.

For something truly mild that yields a final product with less fiery heat, just use the liquid from the jar, and skip the actual reconstituted pepper altogether.

I’m addicted to drowning grilled wings in this smoky sauce, but have found that there are nearly infinite possibilities for it. I drizzle it inside quesadillas with pulled chicken and pineapples, use it as a base for pungent baked beans, and have even been known to sneak it into a late-night grilled cheese.

I’ll even put it on a pizza to make the most amazing barbecue chicken pizza recipe that all of my friends are obsessed with eating when I make it for them!

Don’t even get me started on how much I love slathering it over burgers.

They say that everything is bigger in Texas, but after enjoying several coffee-rubbed cheeseburgers doused in this sauce, my pants certainly were not.

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Cooking By the Numbers…

Step 1 – Chop and Saute the Onions and Garlic

Chop the onions and garlic.

In a large saucepan, heat the butter over low heat. Add the onions and garlic, and season them with the salt, black pepper, and crushed red pepper flakes. Cook until the onions are translucent, about 3-5 minutes.

Step 2 – Add the Remaining Ingredients

Add the tomato paste, whisk to combine, and cook for 1 minute.

Add the vinegar and scrape any browned bits from the bottom to deglaze the pan. This is what’s known as the fond, and it will add flavor to the finished product.

Add the brown sugar, Worcestershire, ketchup, and the chipotle. For a much milder version, just use 1 tablespoon of the adobo sauce and omit the pepper. Stir well to combine and reduce the heat to low.

Step 3 – Puree

Using an immersion blender, pulse until smooth. Or, blend in batches using a countertop blender.

Step 4 – Simmer and Thicken

Simmer on low, stirring occasionally, for at least 30 minutes. If you have the time, continue to simmer for 1 hour, to concentrate the puree and make the flavors even richer.

Season to taste with additional salt if necessary.

Cool slightly, and refrigerate until ready to use. Keep the sauce in an airtight container in the fridge for 5-7 days.