Mamta's Kitchen

Spicy BBQ Sauce

Spicy BBQ Sauce

Steve Lister

This BBQ sauce is great eaten on burgers, sausage and on sandwiches! In fact, it can be eaten with anything where you would eat tomato sauce. Makes about 1 litre.


  • 2-3 medium sized onions, diced

  • 2-3 red peppers, diced

  • 1 red chilli, finely diced

  • 3-5 cloves of garlic, chopped/crushed

  • 4 tbs. sugar

  • 700-1000 gm. fresh tomatoes, diced

  • 1 tsp. celery salt

  • 1 tsp. sea/rock salt

  • 2 tsp. smoked paprika

  • 1 tsp. fenugreek powder

  • 1 tsp. black pepper

  • 6 tbsp. Worcestershire sauce

  • 120 ml. red wine vinegar (if not available, use malt vinegar)

  • 50 ml. Olive oil for frying


  1. Heat oil in a pan and soften the onions until golden brown.

  2. Add the chillies and red pepper and soften.

  3. Add the spices (celery salt, smoked paprika, fenugreek, black pepper), sugar and salt. Cook for a minute or two.

  4. Add the wet ingredients (Worcestershire sauce, vinegar and tomatoes).

  5. Cook for a good 30-60 minutes on a mild simmer, so that everything softens up and combines.

  6. Purée with a stick blender (or transfer to a jug blender but be careful with hot liquids).

  7. Return to pan and leave to simmer on a low, until nicely thickened like a ketchup.

  8. Pour into sterilised jars/bottles* and allow to cool before using like a Ketchup.

  9. (*usually done by boiling in water and allowing to drain and dry -don't forget to do the caps and the funnel).

  10. Also see BBQ Selection and Marinade Selection.

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