One of the best barbeque sauce recipes to make… sauce up the top of elk burgers, antelope burgers, venison burgers or use as a dipping sauce for chukar and sage hen kabobs.
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Onion
- 7-8 Cloves of Garlic
- Olive Oil to cover vegetables
- 21.6 oz Plain BBQ Sauce
- 1 tsp. Cumin (optional)
- 1 tsp. Salt (optional)
- 1 tsp. Pepper (optional)
You really have two options here…
Option 1: Dice up all vegetables large enough to skewer for BBQ (or)
Option 2: Dice up all vegetables and put everything on a sheet of tinfoil and put straight on the BBQ.
Barbeque until all vegetables become soft, not burned … remove from heat. Place all vegetables, plain BBQ Sauce and spices in a blender and blend on high speed until smooth. Remove from blender and put in a bowl for serving. You can also keep the BBQ sauce in an air tight container for up to 2 weeks in refrigerator.