Quick and Easy Chilli BBQ Sauce

Are you even Aussie if you don’t smother your pie, sausage rolls or sangas with sauce? This quick and easy chilli BBQ sauce will perfectly complement all our iconic Aussie snacks.

Quick and Easy Chilli BBQ Sauce

BBQ sauce has long been my preference over the less flavoursome tomato sauce. Liquid smoke really pumps up the BBQ flavour. Liquid smoke and is readily available in Australia from mainstream supermarkets and many BBQ retailers, so don’t be put off if you don’t already have this in your pantry.

This recipe can have the spice factor dialled up or down, depending on where your palette sits on the spicy scale. Simply use less of the chilli powder and cayenne pepper. Or, if you want a delicious easy BBQ sauce without the chilli, omit these spices completely.

This recipe is super simple. All ingredients go into the saucepan, then blended and simmered to the desired consistency. I don’t currently have a stick blender so I simmer all the ingredients then blend in my trusty KitchenAid blender. If using this method, allow the ingredients to cool slightly before adding to the blender jug. I also return the blended sauce to the pan for another short simmer on low heat while stirring to remove any air bubbles.

This sauce also makes a delicious marinade and can be blended with a bit of tahini or mayo for a spicy dipping sauce.

The sauce is ready to eat on the day of making however flavours will further develop over time. The sauce should be sealed in airtight jars and stored in the fridge once opened.

Quick and Easy Chilli BBQ Sauce

This quick and easy chilli BBQ sauce will perfectly complement all iconic Aussie snacks like pies and sausage rolls. And, makes a delicious marinade too!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 1 Large Saucepan
  • Blender
  • Approximately 2 – 4 small jars or bottles, sterilised.


  • 1 kg Tomato Puree or Passata
  • 1 tablespoon Stubbs Mesquite Liquid Smoke
  • ½ cup White Vinegar
  • 2 tablespoons Molasses
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Cayenne Pepper
  • ½ teaspoon Celery Seed or Celery Salt
  • ½ teaspoon Paprika (sweet or smoked)
  • 1 teaspoon Cracked Black Pepper
  • 2 tablespoons Brown Sugar
  • ½ cup White Sugar
  • 30 grams Fresh Hot Habeneros


  • Place all ingredients into a saucepan, blend with stick blender and simmer gently until desired consistency is reached.
    1 kg Tomato Puree or Passata, 1 tablespoon Stubbs Mesquite Liquid Smoke, ½ cup White Vinegar, 2 tablespoons Molasses, 1 teaspoon Chilli Powder, 1 teaspoon Cayenne Pepper, ½ teaspoon Celery Seed or Celery Salt, ½ teaspoon Paprika (sweet or smoked), 1 teaspoon Cracked Black Pepper, 2 tablespoons Brown Sugar, ½ cup White Sugar, 30 grams Fresh Hot Habeneros
  • Pour sauce into the sterilised jars and seal with the lid while hot. Alternatively, follow recommended process for preserving method if taking this additional step.


Unopened sauce will keep for a number of months if stored in an airtight container. Once opened, the stored will need to be stored in the fridge.  
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