Resurrecting this topic since I am making a giant batch of BBQ sauce this weekend.
Here is the current plan.
2 green bell peppers
1 red bell pepper
Take the bell peppers, cut them in half, skin side up for 30mins at 425, flip, 20 more mins.
start caramelizing the onions after the flip (I used some bacon/beef fat), let the peppers cool down so you can remove the skin. Make sure you also deglaze the pan you roasted them peppers in.
as the onions start getting caramelized and the pan dries out, add a bit of apple cider vinegar to keep it all smooth.
1 Tbsp plus of Minced garlic
1 tbsp or so of minced chili pepper.
half a bottle of ketchup
(yeah, once I learn to make my own, I will)
Apple Cider Vinegar and dark brown sugar to taste.
for spices, I like Cayenne, chili powder, and a large dose of Korean Chile flakes.
I can use it like a KC barbecue sauce (though it is usually more tangy/spicy like a texas style)
or I thin it out with half and half AC Vinegar and Water and use that as a mop sauce.