Prickly Pear BBQ Sauce
Prickly Pear BBQ Sauce blends the sweet, flavour of prickly pear cactus fruit with traditional barbecue ingredients like tomatoes, vinegar, and spices. This unique sauce offers a fruity twist with mild heat, perfect for glazing meats, grilling, or dipping. Its vibrant colour and Southwestern flair make it a standout condiment, adding depth and a subtle desert-inspired sweetness to a variety of dishes.
Equipment
- Blender or food processor (for pureeing prickly pears)
- Fine mesh strainer (optional, to remove seeds from puree)
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Citrus zester or microplane
- Stirring spoon
- Jar or airtight container (for storing sauce)
Ingredients
- 1 cup prickly pear puree from 1 lb prickly pears; seeds optional
- 1 cup ketchup for a tangy tomato base
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 1 bay leaf
- ¼ cup packed brown sugar
- 3 celery stalks finely chopped
- 2 tablespoons honey
- ½ teaspoon ground cumin
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 tablespoon vegetable oil
- Zest and juice of 1 lemon finely grated
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional, for heat
- ½ teaspoon salt or to taste
Instructions
- Prepare the prickly pears: Peel and chop the fruit, then blend until smooth. Strain to remove seeds if desired.
- Saute aromatics: In a medium saucepan, heat vegetable oil over medium heat. Add diced onion, garlic, and celery. Cook for about 5 minutes until softened and translucent.
- Combine ingredients: Add prickly pear puree, ketchup, apple cider vinegar, Worcestershire sauce, bay leaf, brown sugar, honey, lemon zest and juice, cumin, paprika, black pepper, cayenne (if using), and salt to the saucepan.
- Simmer: Stir well and bring the mixture to a simmer. Reduce heat to low and cook for 25–30 minutes, stirring occasionally, until thickened.
- Final taste and texture: Remove bay leaf. Adjust seasoning with additional salt, lemon juice, or sugar as needed.
- Cool and store: Let the sauce cool, then transfer to a jar or container. Store in the fridge for up to 2 weeks.