Sarah’s Sassy Barbeque Sauce

Sarah's Sassy Barbeque Sauce
Recipe type: Sauces
  • 2 TBSP Lemon Juice
  • 1 Onion, peeled and finely diced
  • ¼ Green Pepper, finely diced
  • ½ Cup Water
  • ¼ Cup Apple Cider Vinegar
  • 2 TBSP Molasses
  • ¼ Cup Packed Brown Sugar
  • 1 ounce Olive Oil
  • ⅛ tsp Allspice
  • ⅛ tsp Celery Seed
  • ¼ tsp Garlic Powder
  • ½ tsp Orange Zest
  • ½ tsp Ground Black Pepper
  • ¼ tsp Cayenne Pepper
  • 1½ tsp Salt
  • 1 tsp ground mustard powder
  • ½ Cup Ketchup
  • 2 tsp Liquid Smoke
  • 2 TBSP Worcestershire Sauce
  1. In a medium saucepan, sauté the onion and green pepper until the onion is translucent and well sweated.
  2. Add lemon juice, apple cider vinegar, water, molasses, brown sugar, mustard powder, black pepper, cayenne pepper, salt, celery seed, allspice, garlic, olive oil, and orange zest to the onions and peppers. Bring the mixture to a boil, stirring occasionally, then reduce heat and simmer for 15 to 20 minutes.
  3. Add Ketchup, liquid smoke, and Worcestershire sauce to the mixture. Stir until well blended and bring back to a boil. Reduce heat and simmer, stirring occasionally, for another 15 to 20 minutes.
  4. Remove from heat, cool, and then refrigerate until ready to use.
For best results wait 24 hours for the sauce flavors to marry prior to using.


Sarah’s Pecan Pesto Sauce

Sarah's Pecan Pesto Sauce
Recipe type: Sauces
  • 4 Cups of Fresh Basil Leaves
  • 4 TBSP Minced Garlic
  • 4 TBSP Lemon Juice
  • 1 Cup Parmesan Cheese
  • ¼ to ½ Cup Pecans
  • 2 TBSP Dried Parsley
  • ½ Cup Extra Virgin Olive Oil
  • Pinch of Salt
  1. In a food processor combine Basil, Minced Garlic, Lemon Juice, Parsley, Pecans, Salt, and Parmesan. Add olive oil slowly until a smooth, creamy consistency is achieved.
To keep the pesto from turning brown in the refrigerator, top with a thin layer of olive oil.