Barbecue sauce is a classic preparation that is an essential part of the cuisine of many countries, especially in Latin America and the United States. Its origin dates back to ancient indigenous cooking techniques in the Caribbean, where the word "barbecue" comes from the Taíno term "barabicu," which basically means "wooden structure for roasting meat." Over time, this technique evolved and merged with European influences, giving rise to different styles and flavors of barbecue sauce in different places.
In Latin America, barbecue sauce can vary greatly from country to country; for example, in Mexico it is common to find it with a touch of chili and spicy spices, while in Argentina and Uruguay it usually accompanies grilled meats with a more smoky and sweet flavor. In countries like Colombia and Venezuela, although barbecue is not as traditional, it has been adopted with their own versions that mix local ingredients. In many places it is also simply known as "grilling dressing" or "meat sauce."
The barbecue sauce we present is a rich and complex version, perfect to accompany chicken, pork, or ribs, combining sweet, acidic, and spicy ingredients that create a unique flavor experience.
How to Make Barbecue Sauce 2
Ingredients: Black Pepper, Salt, Onion Powder, Garlic Powder, White Pepper, Cayenne Pepper, Bacon, Onions, Pork, Bottled Chili Sauce, Honey, Dry Toasted Pecans, Orange Juice, Orange (zest), Lemon Juice, Lemon (zest), Garlic, Tabasco Sauce, Unsalted Butter.
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, fry the bacon over high heat until crispy.
Add the onions, cover the saucepan, and continue cooking until the onions are dark brown but not burned, approximately 8 to 10 minutes, stirring occasionally.
Add the seasoning mix and cook for approximately 1 minute.
Add the broth, hot sauce, honey, pecans, orange juice, lemon juice, orange and lemon zest and pulp, garlic, and Tabasco, stirring well.
Reduce the heat to low.
Continue cooking for approximately 10 minutes, stirring frequently.
Remove the orange and lemon zest.
Continue cooking and stirring for approximately 15 more minutes to allow the flavors to blend.
Add the butter and stir until melted.
Remove from heat.
Let cool for approximately 30 minutes, then pour into a food processor or blender and process until the pecans and bacon are finely chopped, approximately 10 to 15 seconds.
This sauce can be used for barbecue chicken, pork, or ribs.
