Canning BBQ Sauce: Chad's Grill Sauce Recipe

What You'll Need

Equipment:
Ingredients:
  • 2 cups chopped red bell pepper, roasted or raw
  • 4 oz tomato paste
  • 1/2 cup cider vinegar
  • 1/2 cup distilled white vinegar
  • 1 TBS malt extract
  • 1 TBS ground mustard seed
  • 1 TBS salt
  • 1 TBS chipotle powder
  • 1 TBS sugar
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1 garlic clove
  • 1 cup water

This grill sauce is famous, in certain circles. Not only does it lend a fiery, full-flavored note to grilled meats, but a splash of this savory red nectar also livens up any pizza or marinara sauce. It will quickly become a pantry essential. Though Chad has always freely given his recipe to friends and family who ask, we share it here now for the first time. The cat’s out of the bag, the sauce is on the grill.
this is chad

The following recipe is calibrated just to fit into most blender pitchers to make 2 pints; but it can easily be doubled, or tripled, and canned all at once.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 


bbq sauce ingredients

Directions

1) Start your canner boiling

Prepare a water bath canner and jars. Bring the canner with the clean jars in it to a boil as you prepare the sauce.

2) Prep the peppers

Roast the red pepper on the grill, if desired, and remove the seeds and stem. Dice, and place the pepper in a blender.

3) Blend all ingredients in a high speed blender

Add the tomato puree and the liquid ingredients to the blender containing the pepper, and blend until the mixture is smooth and free from chunks.
smooth bbq sauce

4) Cook the sauce

Place the puree in a large stock pot and add the remaining spices. Repeat as needed to make as many quarts as you like.

Slowly bring the mixture to a boil, stirring occasionally. Reduce heat and allow it to simmer for 10 minutes.
cook the bbq sauce

5) Pack your jars and process

Pour the hot sauce into clean, hot pint jars, leaving 1/2” headspace.

Secure the lids and process in a boiling water bath for 10 minutes.

canning bbq sauce

 

6) Store and enjoy!

Remove the jars from the canner after 10 minutes processing and place them on a clean kitchen towel to cool. If all of your jars have sealed, place them in a cool dark place for up to 6 months. Jars that have not sealed should be refrigerated or consumed immediately.

homemade grill sauce

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.