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Southwestern Barbecue Sauce

  • 10 cloves garlic, baked (at 350°F for 30 minutes, then peel -- it's easy)
  • 2 cups catsup
  • 2 celery stalks, chopped
  • 1 cup sweet or yellow onion, chopped
  • 1 cup water
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup butter
  • 1/2 cup Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 3 tablespoons chili powder
  • 2 teaspoons instant coffee
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.

Pour mixture into blender container. Process until smooth, scraping down side of container as necessary.


Makes about 5 cups.

Recipe editor

Note: May be used to baste meat or chicken and/or served as a sauce on the side. If you use the sauce both for basting and serving on the side, be sure to separate the sauce used for basting from the sauce you will serve. The sauce used for basting will accumulate raw meat juices via your basting brush or mop as you baste and, therefore, should not be eaten.

Also, see Memorial Day Cook-Out for barbecue tips and techniques with this sauce recipe. Marinades and Sauces
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