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barbecue sauce

Aunt Julia’s BBQ Sauce from Chef Linton Hopkins

Serves: Makes about 4 1/2 cups

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1/2 cup plus 2 tablespoons ketchup
1/2 cup plus 2 tablespoons tomato purée
1/2 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup finely chopped sweet onion
1/4 cup tomato juice
1/4 cup Heinz chile sauce
1/4 cup Tabasco
1/4 cup brown sugar, packed
4 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon red pepper flakes
1 tablespoon kosher salt
1 tablespoon dried mustard powder
1 tablespoon freshly ground black pepper


In a large saucepan, combine all of the ingredients. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Let cool to room temperature, then transfer to a jar and store in the refrigerator.

Photo Credit (pimento cheese): Andrew Thomas Lee

About the recipe

Serve this tangy tomato-based barbecue sauce with pulled pork. 

This recipe was contributed by Atlanta chef Linton Hopkins and first appeared in the story Cook like a Chef.

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