This sweet and tangy sauce will be your best friend during barbecue season. Use it on burgers, ribs, chicken and whatever else needs saucing up!

This recipe can be made into the  Villager Blacksmith Chipotle Barbecue Sauce as featured in our Father’s Day BBQ class!



Yield: Makes about 2 cups.



  • ​2 tbsp canola oil
  • 1 cup chopped yellow onions
  • 3 cloves garlic, finely chopped
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup fancy molasses
  • ¼ cup packed golden brown sugar
  • 2 tbsp yellow mustard
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper


  1. ​Heat oil in a medium saucepan over medium heat. Sauté onions until softened, about 3 – 4 minutes. Add garlic and cook for an additional minute. Pour in ketchup, vinegar, molasses, brown sugar, mustard, salt and pepper. Stir to combine. Bring to a boil.
  2. Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 6 – 8 minutes.
  3. Transfer sauce to a blender; purée until smooth. Alternatively, purée using a hand blender. Remove from heat and cool to room temperature, stirring occasionally. May be refrigerated for up to 3 days or frozen for up to 3 months.
Nutritional analysis per serving:


33 calories, 0.9 g fat, 0.2 g protein, 6.2 g carbohydrate, 0.2 g fibre, 114 mg sodium



This recipe can be made into the  Villager Blacksmith Chipotle Barbecue Sauce as featured in our Father’s Day BBQ class! Add 2 tbsp of chopped chipotle peppers in adobo sauce at the same time as the garlic. Add one can (355ml) Village Blacksmith beer or other dark beer, when adding remaining ingredients to sauce pan.