Southwest BBQ Sauce


  1. Sauté onions, bell peppers, and garlic in butter, just until onions are translucent.
  2. Add chili powder, and dry mustard. Stir to incorporate.
  3. Lower heat and add remaining ingredients. Simmer on low for at least one hour.
  4. Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say).
  5. Put up in mason jars. If you actually “can” the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away–your family and friends will love you for it.
  6. Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.

One comment on “Southwest BBQ Sauce

  1. Made this today for some great BBQ sirloins and salmon!
    I substituted a can of Italian tomaos for the chili sauce nd I love how it turned out.

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