Go Back

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
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.  
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Tried this recipe?Let us know how it was!