Hot Chili Pepper Barbecue Sauce

Hot Chili Pepper Barbecue Sauce
Hot Chili Pepper Barbecue Sauce. Armstrong Studios/Getty Images
Ratings (10)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: about 4 cups (64 servings)
Nutritional Guidelines (per serving)
22 Calories
1g Fat
4g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This spicy and flavorful barbecue sauce is layered with savory ingredients to make it complex yet perfect to compliment foods without overpowering them. Adjust the spiciness by altering the amount of chilies you add. You can also reduce the heat by removing the seeds from the dried chilies.


  • 1 cup water (hot)
  • 6 dried red chili peppers
  • 4 dried pequin chili peppers
  • 1 large onion (chopped)
  • 1 cup ketchup
  • 1/2 cup tomato sauce
  • 1/3 cup vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (minced)
  • 2 teaspoons dry mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons black pepper
  • Optional: 2 teaspoons liquid smoke
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Steps to Make It

  1. Place dried chilies in hot water for 15 minutes to soften. Pour water and chilies into a blender and blend until smooth.

  2. Sauté onion and garlic in oil. Pour in blended chilies and add remaining ingredients. Bring to a boil then remove from heat and allow to cool.

  3. For a smoother sauce, return cooled sauce to blender and blend until smooth. Store in an airtight container in the refrigerator for up to one week after preparation. While you can use the sauce immediately, it's recommended that you let it rest in the refrigerator for at least 24 hours before using.  This will allow all the flavors to blend well.