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Fresno chilies, garlic, vinegar and brown sugar add the flavors of Sriracha, the Thai hot sauce, to this sweet and spicy homemade BBQ sauce – the perfect complement to grilled ribs, chicken wings and pulled pork.
Serving Size: 2 tablespoons
3/4 pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
4 cloves garlic
1 can (8 ounces) tomato sauce
1/2 cup water
1/4 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup white vinegar
1 teaspoon McCormick® Paprika, Smoked
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature.
Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. (Or use a stick blender to puree the mixture in the saucepan.) Strain through sieve to remove seeds.
• Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.
• Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.
• For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.
• Try these variations: OLD BAY Homemade Sriracha BBQ Sauce, Cajun-Style Homemade Sriracha BBQ Sauce, Mango Ginger Homemade Sriracha BBQ Sauce, Moroccan-Inspired Sriracha BBQ Sauce, Mesquite Homemade Sriracha BBQ Sauce
(Amount per serving)