Recipe by Don
"A barbeque sauce straight from the sun-filled Spanish Costas. This will light up any barbeque."
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1 1/2 cups
red onion, finely chopped
3 1/2 fluid ounces
red wine vinegar
small red chile pepper, finely chopped, or to taste
garlic, finely chopped
freshly ground black pepper
I admit I was a skeptic when I saw Red wine vinegar....no lemon? No mustard or worcestshire? I was wrong! This is the best and so easy to make! I followed this recipe to a T. This was finger lickin good and will be our go to from now on! Thanks for a wonderful recipe.
This is a delicious sauce. For the first time I added less sugar and honey than the recipe calls for because I am afraid of extra sweetness. But these ingredients work well and give a right sweetness for barbeque sauce. Although I used the sauce over pasta. Definitely will try this sauce exactly for barbeque someday.
I have been making this recipe for over a year and it has become our favorite. I normally say that I don't like much sweetness in my sauces so I was skeptical about the amount of sugar and honey. However, this just tasted great. Very flavorful and I would say complex, though I may be misusing the term. I used 2 small roasted serrano peppers the first time and that was a nice amount of heat without going too far over the edge. Since then I have made it with the red chile that I have available and it was hotter than the serranos. I'm not sure what kind they are, but it's now what I buy. We had a sauce "tasting" and this one was the winner. We had it on country style ribs and have enough left to try on some other things. Now we use it on everything, including bbq sandwiches. The heat builds quite a bit on a sandwich, but we like that. Thanks, Don!
* Percent Daily Values are based on a 2,000 calorie diet.
Costa del Sol Barbeque Sauce
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 13
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