New This Month

Spicy Barbecue Sauce

Use this spicy barbecue sauce on our BBQ Chicken Kabobs with Potatoes and Summer Squash.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, August 2001


  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon allspice
  • One 15-ounce can tomato puree
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons molasses
  • 1/4 cup cider vinegar
  • 1/4 teaspoon freshly ground black pepper


  1. Heat oil in a saucepan over medium heat. Add onion and garlic; cook, stirring, until translucent, about 3 minutes. Add cayenne, ginger, mustard, salt, and allspice; cook just until spices become very fragrant, about 2 minutes more.

  2. Add tomato puree, Worcestershire, molasses, and vinegar. Bring to a boil. Reduce heat to low; simmer, stirring often, until slightly thickened, about 15 minutes. Season with pepper. Use immediately, or cool and refrigerate until needed, up to 1 week.

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