This watermelon barbeque sauce is both sweet and spicy. It is perfect on chicken, ribs, or as a dipping sauce. This will quickly become a go-to sauce for your weekend barbeques.
When summer starts to roll in one of the best things is watermelon. This summer fruit makes a wonderful sauce as it works well with the smokey and charcoal flavors of the season. I happen to love this sauce and it is my go-to for chicken and ribs.
In this recipe
There are only 4 ingredients to this simple sauce yet they are wonderful together. If you are heat adverse you can leave out the peppers entirely however you can also substitute poblano or Anaheim peppers. Another favorite of mine is to add is hatch chilies once they are in season.
Cooking watermelon
Watermelon is very similar to tomatoes in a lot of ways. They have many of the same nutrients and health benefits. Another thing they have in common is that they make for great sauces. It is also less acidic than tomatoes. When it is cooking it will change to light pink color to a dark red. This color will further be enhanced by the brown sugar. The longer it is cooked the darker the color and the thicker it will beome.
Tips and tricks
- If you want a thicker sauce you will need to cook it longer however the recipe will yield about 2 cups. Having a thinner sauce will yield about 3 cups.
- You will want to make sure that you choose a seedless watermelon. Since it will be blended the pulverized seeds will add an unwanted flavor.
- Also this recipe uses one personal seedless watermelon or half of a normal seedless watermelon.
- The easiest way to remove a rind is to cut the watermelon in half, put the cut side down and then starting from the top make a slice that follows the direction of the rind downwards. Turn and repeat.
Watermelon Barbeque Sauce
Equipment
- Blender
- Large sauce pan
- Spoon
Ingredients
- 4 pounds watermelon rind removed
- 1½ cups brown sugar packed
- 2 jalapenos sliced
- 3 cups apple cider vinegar
Instructions
- In a blender puree the watermelon. Pour into the pot adding the sugar, jalapenos, and vinegar. Bring to a boil and cook until the sauce has reduced down until sauce thickens to the desired consistency. This will be about 3 cups however for a thicker sauce reduce down to 2 cups. Strain out the jalapenos.
