condiment pointers for BBQ sauce

[CayenneLover]

Looking for a recipe for a BBQ sauce that is Cayenne based

at the moment all i grow is Cayenne and they are almost ready for harvest. I want to make a BBQ sauce but have no idea even where to start. lol

Any help or links will be gratefully appreciated.

 

[The Hot Pepper]

BBQ sauces, for the most part, are ketchup based. This does not mean you have to start with a prepared ketchup, but starting with the same ingredients as ketchup is a good starting point for any BBQ sauce. Once you have your homemade ketchup, then you begin to make it your own. Experiment with molasses, brown sugar, mustard, and whatever else you want. As for the heat, you can cook the peppers when you cook the sauce. If you want just dice them up and chuck them in the pot, then, cook it down. Hope this helps.

 

[CayenneLover]

hmmm... ty for the input..

Going to do a bit of research. The peppers are still a few days off, maybe a week.. Maturing slower than I thought they would.

 

[Lally]

My cayenne are starting to ripen now as well Let us know how your bbq sauce turns out

 

[Dyce51]

HHHMMM there are several types of BBQ Sauces to pick from....do you like a Vinegar based Mop Sauce? A Carolina style mustard based BBQ Sauce? or a Tomato/ketchup based sauce?

I usually like to use a Tomato/Ketchup based "Memphis Style" BBQ Sauce. Like THP stated: Molasses, Brown Sugar, Mustard, Cider Vinegar, Ketchup (store bought is fine but homemade is better), a lil fresh squeezed lemon juice adds a real nice zing to it as well (uhoh now I'm dipping into the "secret ingredients")....play around with it a bit. The recipe I use is a family recipe that I modified to fit my tastes. Always remember that "less is more" and don't cook the sauce!!! Simmer it Low and Slow!!! If you like a thicker sauce simmer it without a lid on the pot and it will thicken as you simmer it. I usually let my sauce simmer for long time a couple of hours (to really carmelize the sugars for a nice DARK color). Just make sure to stir it often to prevent it from clumping or burning. If you like a thinner sauce simmer it covered and it will retain and generate it's own moisture and thin out as well.

use fresh things!! The veggies I use to make my sauces are as fresh as I can find if not picked right out of my garden. The flavors are so much better!!!!!!