Lime BBQ Sauce | It’s summertime! Which means we break out the big guns and baste our grilling masterpieces in our…wait for it…supremely famous…insanely delicious…lip smacking…BBQ SAUCE. Fair warning here: if (and when) you make this, you better be ready to feed the entire neighborhood. You will be famous.
In this recipe, we call upon the entire food kingdom to come together into a 31 ingredient river of red gold that should be bottled and worshipped. It has it all – sweet, spicy, umami – and one knockout roundhouse kick of lime. Like mother nature herself, each ingredient plays an important role, so make sure you get the whole clan together. Enjoy this one.
* Serve this on everything from chicken to tacos to cardboard.
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- Sesame Oil - ¼ teaspoon
- Butter - 1 tablespoon
- Chicken Stock - 1 cup
- White Onion - 1 cup, julienned
- Poblano Pepper - ¾ cup, cut into strips
- Diced Tomatoes - 14.5 ounces, canned, drained
- Tomato Paste - 1 tablespoon
- Plums - 2, thinly sliced
- Medjool Dates - 6, deseeded
- Roasted Garlic - 1 tablespoon
- Lime Juice - ½ cup (about 6 limes)
- Pineapple Juice - 2 tablespoons
- Ketchup - 1 cup
- Honey - 2 tablespoons
- Soy Sauce - 1½ tablespoons
- Worcestershire Sauce - ½ tablespoon
- Tarragon - 3 sprigs
- Bay Leaves - 2
- Star Anise - 2
- Fennel Seeds - ¾ teaspoon
- Celery Seed - ½ teaspoon
- Ground Coriander - ½ teaspoon
- Dried Dill - ¾ teaspoon
- Tumeric - ½ teaspoon
- New Mexico Chili Powder - ¾ teaspoon
- Ancho Chili Powder - ¾ teaspoon
- Red Pepper Flakes - ½ teaspoon
- Onion Powder - ¾ teaspoon
- Brown Sugar - ¼ cup
- White Pepper - ½ teaspoon
- Salt - 1 teaspoon
- Sauce Pot - medium
- Air-Tight Container
- Rubber Spatula
- Juice your limes.
- Cut up your onion, poblano and plums.
- Get all your other ingredients together. There’s a ton of them!
- Let’s do this. Heat up the sesame oil and butter in the sauce pot over medium-high heat. Let it get hot.
- Then toss in the onion, poblano and small pinch of the salt and saute until softened - about 4 minutes.
- Now stir in both the tomato paste and garlic, and saute for 1 more minute.
- Add the plums and dates, stir everything together, then deglaze the pan with the lime and pineapple juices. Scrap up any fond on the bottom of the pan.
- Now invite all the other players to the party, stir everything well again, then bring the sauce to a boil.
- Reduce the heat to medium and simmer the sauce until it just coats the back of a spoon - about 45 minutes (it should be wet, you don’t want it too thick).
- Season to taste, then strain it through the chinois into a fridge-friendly container. Well done super chef!
* If you want your BBQ sauce a little thicker, just reduce it longer and add a touch more honey. We like it wet though and not that viscous.
* If you can't find dates, use raisins. And if you don't roast your garlic, just mash up 1 regular clove.
If you’ve read this far, then you need to check out Braised Beef Cheek Carbonara and ATX BBQ Sauce.
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