Kick up the heat at your next backyard cookout! This aggressive, fiery barbecue sauce uses a bold blend of cayenne pepper, chili powder, and your favorite hot sauce to deliver a serious punch. The lingering heat perfectly amplifies the natural wood-smoked flavor of grilled meats, making it an absolute must for spice lovers.
Ingredients
- 1 cup Ketchup (the rich, tomato-based foundation)
- 1/3 cup Apple cider vinegar (for a sharp, tangy bite)
- 1/4 cup Dark brown sugar (packed, to slightly mellow out the intense heat)
- 2 tbsp Your favorite hot sauce (like Frank's RedHot, Tabasco, or Cholula)
- 1 tbsp Worcestershire sauce (adds crucial savory depth)
- 1 tbsp Molasses (for a sticky, dark rustic finish)
- 1 tsp Chili powder (builds a warm, earthy spice profile)
- 1/2 tsp Cayenne pepper (the main source of the fiery kick; adjust to your tolerance)
- 1 tsp Smoked paprika (enhances the charcoal grill aroma)
- 1 tsp Garlic powder
- 1/2 tsp Black pepper (freshly ground)
- 1/2 tsp Salt (or to taste)
Instructions
- In a medium saucepan, thoroughly whisk together the ketchup, apple cider vinegar, dark brown sugar, hot sauce, Worcestershire sauce, and molasses until the sugar is fully dissolved.
- Stir in the chili powder, cayenne pepper, smoked paprika, garlic powder, black pepper, and salt.
- Place the saucepan over medium-low heat and bring the fiery mixture to a gentle simmer, stirring frequently so the sugars do not stick to the bottom.
- Once simmering, turn the heat to its lowest setting. Let the sauce bubble gently for 10 to 15 minutes to allow the intense spices to meld with the sweet and tangy base.
- Remove the pan from the heat. Let the sauce cool entirely at room temperature before transferring it to a glass jar. Store in the refrigerator for up to 2 weeks.
Nutrition
Calories: 35kcalCarbohydrates: 9gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 226mgPotassium: 87mgFiber: 0.2gSugar: 8gVitamin A: 203IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg