Burnt Tongue Bbq Sauce
Ignite your taste buds with Burnt Tongue BBQ Sauce, a bold and fiery homemade creation that’s not for the faint of heart. This robust sauce combines the sweet tang of ketchup, molasses, and brown sugar with the smoky depth of smoked paprika and liquid smoke. The real heat comes from fresh habanero peppers and ground cayenne, perfectly balanced with apple cider vinegar and Worcestershire sauce for a zesty kick. Simmered to perfection, this thick, flavor-packed concoction is ideal as a glaze, marinade, or dipping sauce for grilled meats, roasted veggies, and more. Whether you’re hosting a summer barbecue or simply spicing up your weeknight meals, this spicy BBQ sauce delivers unforgettable heat and rich, smoky sweetness in every drop.
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Recipe Information
Ingredients
- 1 cup Ketchup
- 1 tablespoon Chili powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cayenne pepper
- 2 pieces Fresh habanero peppers, finely minced
- 1 cup Apple cider vinegar
- 3 tablespoons Brown sugar
- 2 tablespoons Molasses
- 2 tablespoons Worcestershire sauce
- 3 cloves Garlic, minced
- 2 teaspoons Yellow mustard
- 1 tablespoon Soy sauce
- 1 teaspoon Liquid smoke (optional)
- 1 tablespoon Vegetable oil
- 0.25 cup Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the vegetable oil in a medium saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, soy sauce, yellow mustard, and water. Stir well to combine.
Add the chili powder, smoked paprika, cayenne pepper, and minced habanero peppers. Stir thoroughly to incorporate the spices and peppers evenly.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Allow the sauce to simmer gently for 20-25 minutes, stirring occasionally to prevent sticking or burning. The sauce should thicken slightly as it cooks.
Taste the sauce and adjust the seasoning by adding salt, black pepper, or more sugar if needed to balance the heat.
If using liquid smoke, stir it in during the last 5 minutes of cooking for an extra smoky flavor.
Remove the sauce from the heat and allow it to cool for 5-10 minutes.
For a smoother consistency, carefully blend the sauce with an immersion blender or transfer it to a countertop blender.
Allow the sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks.
Use the Burnt Tongue BBQ Sauce as a glaze, marinade, or dipping sauce for your favorite grilled or roasted dishes.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 104.4 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
