Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Kung pao chicken
Asian recipes

Kung pao chicken

8 minutes
Durban fish curry
Curry recipes

Durban fish curry

50 minutes
  • Home
  • Recipes
  • Meat-free
Carrot cakes with honey glaze
Cake recipes

Carrot cakes with honey glaze

20 minutes
The basic pizza base
Fakeaway recipes

The basic pizza base

10 minutes
Tamatiesmoor
Braai recipes

Tamatiesmoor

40 minutes
Roast baby turnips
Root vegetable

Roast baby turnips

25 minutes
Vegetable spaghetti slaw with buttermilk dressing
Braai recipes

Vegetable spaghetti slaw with buttermilk dressing

Phosphate raspberry fizz
Berry recipes

Phosphate raspberry fizz

Roast potato salad
Potato recipes

Roast potato salad

30 minutes
Organic baby potatoes with caper lemon cream
Potato recipes

Organic baby potatoes with caper lemon cream

30 minutes
Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart
Sorbet recipes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes
Bom bom beans
Beans recipes

Bom bom beans

1 day
Potato samoosas with green chutney
Chilli recipes

Potato samoosas with green chutney

2 hours 10 minutes
Texan-style BBQ sauce
Chilli recipes

Texan-style BBQ sauce

20 minutes
  • 60 of 75
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Texan-style BBQ sauce

By Phillippa Cheifitz
Makes 1 ½ cups
Easy
15 minutes
20 minutes

Ingredients

  • 1 small onion, very finely chopped
  • 1 T canola oil
  • 2-3 garlic cloves, crushed
  • 1 cup tomato sauce
  • 2 T brown sugar
  • ¼ cup lemon juice
  • 2 T apple cider vinegar
  • 1-2 T Worcestershire sauce
  • 1 t mustard powder
  • 2 T tomato paste
  • 1 T paprika
  • 1-2 t chilli powder
  • Tabasco sauce, to taste

Method

  1. Gently cook the onion in the oil until very soft but still pale. Stir in the garlic. Add the remaining ingredients.
  2. Stir well, then simmer, uncovered, for 15–20 minutes, stirring occasionally. Take care as the sauce may splatter. If you like it hotter, add Tabasco sauce to taste.
  3. Store in a suitable jar for serving. Chill, if made ahead, but bring back to room temperature for serving or serve warm. Keeps well for a week or two, or more.

Cook's note: This is not a basting sauce but a relish, served at room temperature or warm. There’s no one-and-only recipe, so feel free to add or subtract, as you like. Serve with smoky grilled chicken or slightly charred chops. Keep any leftover sauce to spread on split toasted hamburger rolls or add to grilled hot dogs. You could also warm it to mix with shredded chicken or pulled pork for a fabulously sticky sandwich.

Discover more dip recipes here.