Ingredients for Dehydrator Barbecue Sauce
- Onion
- Ketchup
- Sweet Pepper
- Louisiana Hot Sauce
- Parsley
- Salt
- Honey
- Mint
- Lemon Juice
- Dry White Wine
- Lea & Perrins Worcestershire Sauce
- Vinegar
- Liquid Smoke
- 2 cups water
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How to Make Dehydrator Barbecue Sauce
- In a medium saucepan, combine 1 cup dehydrated tomatoes, ½ cup dehydrated onions, ¼ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper (optional).
- Gradually whisk in 2 cups of water, ensuring no lumps form. Let the mixture sit for 10 minutes to allow the dehydrated ingredients to rehydrate fully.
- Stir in ½ cup apple cider vinegar, ¼ cup Worcestershire sauce, and ½ cup dry red wine. Add 1 cup of your favorite ketchup.
- Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low, cover, and cook for 1-1.5 hours, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Remove from heat and let cool completely before transferring to an airtight container. Refrigerate for up to 1 week, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
105g
Fat
0g
Carbs
9g