Creole Barbecue Sauce
We love the Spicy Creole flavors of Louisiana. Our Creole Barbecue Sauce is a sweet and zippy sauce at the same time. Our Creole Barbecue Sauce brings tons flavor to everything we have tried it on from burgers, pork and chicken. I really like it on Hot Wings. It’s easy, delicious and beautiful. For me it’s more sweet than hot, not so much for Patti…
Creole Barbecue Sauce
A Barbeque Sauce Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients: Creole Barbecue Sauce
- 1 large sweet onion, chopped
- 5 sweet peppers, chopped
- 2 celery stalks, chopped
- 1 6oz. can tomato paste
- 1 10oz. can diced tomatoes with chilies, undrained
- 1 cup apple cider vinegar
- ½ cup Creole mustard
- ¼ cup brown sugar
- ½ cup dried, minced garlic
- 2 Tbsp. chili sauce
- 2 Tbsp. Louisiana hot sauce
- 2 Tbsp. crushed red pepper flakes, (optional)
- 1 Tbsp. coarse ground black pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. Chef of the Future Cajun Seasoning
- 1 Tbsp. Cayenne pepper
Creole Barbecue Sauce
A Barbeque Sauce Recipe
Our Ingredients
Directions: Creole Barbecue Sauce
Pour oil, onion, sweet peppers and celery in a sauce pan and sauté until soft, about 10 minutes. Mix in remaining ingredients cook on low until the sauce thickens. About 30 minutes. Let cool and then pour into a blender and puree until smooth. I used an immersion blender. This sauce can be served either hot or cold.
Creole Barbecue Sauce
A Barbeque Sauce Recipe 
Sauté until Soft
Puree until Smooth
Creole Barbecue Sauce
A Barbeque Sauce Recipe
Let’s Eat!!!
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
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Our Thanks To:
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Our Cutlery Provided By
- 1 large sweet onion, chopped
- 5 sweet peppers, chopped
- 2 celery stalks, chopped
- 1 6oz. can tomato paste
- 1 10oz. can diced tomatoes with chilies, undrained
- 1 cup apple cider vinegar
- ½ cup Creole mustard
- ¼ cup brown sugar
- ½ cup dried, minced garlic
- 2 Tbsp. chili sauce
- 2 Tbsp. Louisiana hot sauce
- 2 Tbsp. crushed red pepper flakes, (optional)
- 1 Tbsp. coarse ground black pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. Chef of the Future Cajun Seasoning
- 1 Tbsp. Cayenne pepper
- Pour oil, onion, sweet peppers and celery in a sauce pan and sauté until soft, about 10 minutes. Mix in remaining ingredients cook on low until the sauce thickens. About 30 minutes. Let cool and then pour into a blender and puree until smooth. I used an immersion blender. This sauce can be served either hot or cold.
