Avery Island Barbecue Sauce

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  • 2 tablespoons butter or margarine
  • 1 cup chopped onion
  • 1/2 cup chopped celery with leaves
  • 1/2 cup chopped green pepper
  • 1 tablespoon minced garlic
  • 2 (14 1/2-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/3 cup red wine vinegar
  • 3 tablespoons molasses
  • 2 lemon slices
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 2 teaspoons dry mustard
  • 1 bay leaf
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice


Melt butter in large, heavy non-aluminum saucepan over medium heat. Add onion, celery, bell pepper and garlic and cook 6 to 7 minutes or until tender, stirring frequently. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes or until sauce is thickened, stirring occasionally.

Remove sauce from heat and discard lemon slices and bay leaf. Process in food processor or blender until smooth. Refrigerate up to 2 weeks. Use sauce on chicken, ribs, frankfurters, or hamburgers during grilling, broiling or baking.

Makes 2 1/4 cups.

From THE TABASCO® COOKBOOK ©1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.

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  • Name: Susan Prescott
    Date: May 1st, 2013
    I, too, have always left it "chunky" and I got the recipe long ago from the New York Times Cookbook. Was delighted to find it again on this site.
  • Name: Ralph Reynolds
    Date: April 7th, 2011
    I remeber some years back we bought a jar of Avery Island BBQ Sauce at the guest store on the island. Directions included simmmering the thick sauce with oil and basting meat with the spicky red oil. I still do this with the current recipe for the sauce, but do not puree it. Anybody else but me stilld othis?