A smoky and tangy BBQ sauce with a hint of heat, perfect for grilling or as a condiment.
Dice the onion, bell pepper, and garlic finely.
Uniformly diced vegetables cook evenly and blend smoothly.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Sauté the diced onion, bell pepper, and garlic in the melted butter until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Add the chili powder and dry mustard to the saucepan, stirring to combine.
Toast the spices briefly to enhance their aroma.
Lower the heat and add the ketchup, chili sauce, cider vinegar, Worcestershire sauce, liquid smoke, molasses, and dark brown sugar.
Mix thoroughly to ensure all ingredients are well incorporated.
Simmer the mixture on low heat for at least one hour, stirring occasionally.
Cover the saucepan partially to prevent splattering while allowing the sauce to reduce.
Let the sauce cool slightly, then blend it until smooth using a blender or immersion blender.
Blend in batches if necessary to avoid overfilling the blender.
Pour the sauce into sterilized mason jars for storage.
Ensure jars are sealed tightly to maintain freshness.
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