Smoky Tex Mex Barbecue Sauce Recipes

SWEET AND SMOKY BARBEQUE SAUCE

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

TEX-MEX GRILLED SHRIMP AND SALSA

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

TEXAS BBQ SAUCE

Steps:

• Combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar and salt have dissolved and the sauce is glossy. Remove from the heat, transfer to a jar, and leave to cool. Will keep in the fridge for up to 2 weeks.

TEX-MEX BARBECUE SAUCE

Steps:

• Whisk ingredients together until smooth.
• Brush on meats, turning frequently, during last 20 minutes of cooking.

SMOKY TEX-MEX BARBECUE SAUCE

Steps:

• In a saucepan, heat the oil over medium heat; fry the garlic and onion, stirring occasionally, until softened, about 3 minutes.
• Add the ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to a boil.
• Reduce the heat and simmer until slightly thickened, about 3 minutes.
• Let cool before using for marinating or basting. If using as a dipping sauce, measure off the required amount, reheat and thin with a little water.

TEX-MEX BEEF BARBECUES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

SMOKY-SWEET BARBECUE SAUCE RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, and garlic in a large stock pot and bring to a boil; lower heat and simmer 30 minutes or until vegetables are very soft. Working in batches, puree vegetables until smooth with Harvest Pro food mill or in the bowl of a food processor.
• Return tomato mixture to the pot and add remaining ingredients, bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened and darker in color, about 1½-2 hours, stirring occasionally to prevent scorching.
• Prepare boiling water canner while sauce is cooking. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Ladle hot BBQ sauce into a hot jar leaving a ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band; adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars for 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!

TEXAS BARBECUE SAUCE

Steps:

• Heat a dry skillet over medium-high until hot. Add coriander and cumin seeds and cook, swirling pan occasionally, until fragrant and toasted, about 1 minute. Let cool, then grind in a spice grinder or mortar and pestle.
• Heat oil in a large pot over medium heat. Add onions and saute until translucent and tender, stirring occasionally, about 10 minutes. Add garlic, 1 teaspoon salt, 1/2 teaspoon pepper, spices, molasses, and brown sugar; stir to combine. Cook, stirring frequently, 3 minutes. Add tomatoes, reserved juice, and cider vinegar and bring to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture is thick and dark, about 1 hour.
• Let cool slightly then puree sauce in a blender. Add white vinegar and Worcestershire; puree until smooth. Season to taste with additional salt, pepper, and white vinegar. Sauce can be refrigerated up to 3 days in an airtight container; let cool completely before storing, and reheat over medium before serving.