Super simple and so delicious, this Loquat BBQ sauce will add amazing flavor to whatever you are cooking. This zingy sauce packs the perfect punch – a touch of sweet, a bit of citrusy zing and just enough heat to make your lips tingle.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
- Quick & easy – This homemade BBQ sauce is ready in under and hour.
- Seasonal – Loquat season is short, making this sauce extra special, because it isn’t something you can have all year.
- Versatile – Try this barbecue sauce on grilled chicken, chicken wings, and pork chops.
Loquat BBQ sauce
This easy homemade BBQ sauce is unlike anything you’ll find in the aisles of the grocery store. For that reason, I like to bottle it and gift it to friends and neighbors. Homemade gifts are always special and this sauce definitely qualifies.
This barbecue sauce recipe uses common ingredients that you likely have in your pantry or fridge, to keep shopping to a minimum.
- Onion – Yellow onion is the go-to choice. It is the best “cooking onion”, but use whatever you have.
- Tomato sauce – This gives the BBQ sauce a bit of that familiar tomato base, without the sweetness of ketchup, which we’re getting from the brown sugar.
- Oil – Choose a neutral oil like grapeseed or canola for this recipe.
- Lime zest – Gives this sauce a zingy citrus kick. It is optional, but if you like that flavor, use it. Another delicious option would be tamarind paste.
- Apple cider vinegar – My vinegar of choice for most things, ACV has a fruity acidity that brings flavor and not just a vinegary bite.
- Garlic – In my humble opinion, garlic belongs in just about everything.
- Salt & pepper – Because everything needs salt and pepper.
- Green chilies – I used Hatch green chilies because I have them. You can use canned chilies or fresh jalapeños.
- Dark brown sugar – You can substitute light brown. If doing so, I recommend adding a tablespoon of molasses to the mix as well.
- Loquats – Use deep yellow, ripe fruit for this BBQ sauce recipe. Unripe or green loquats will not work.
How to make BBQ sauce from scratch
This recipe is so incredibly easy, you may never buy barbecue sauce again.
First, heat a bit of oil in a medium pot, then add the onions and garlic. Let them sweat a few minutes until fragrant and starting to turn translucent.
Next, add in the loquats, then the rest of the ingredients and let the BBQ sauce cook down for roughly 30 minutes, stirring occasionally. At this point, it should be nice and thick.
Once the sauce has reached desired consistency, carefully pour it into a blend and purée. You can also use an immersion blender and blend it up right in the pot.
Loquat BBQ sauce FAQ’s
Yes. You can make it up to a week ahead of time and store it in an airtight container in the fridge.
Yep. Store it in an airtight container in the freezer for up to 3 months.
It depends on your tolerance for heat. You can adjust the heat level to suit your personal preferences.
Variations and substitutions
You can swap out the brown sugar for white sugar + a tablespoon of molasses.
If you don’t care for a lot of heat in your BBQ sauce, you can substitute the chilies for bell pepper or cubanelle pepper, which has very little heat.
- Fill a few glass bottles and give to friends and neighbors as a gift.
- Shred some leftover roast chicken and toss with BBQ sauce for pulled chicken sandwiches.
- Toss crispy chicken wings while they are hot and serve immediately.
Helpful tools and equipment
- Immersion blender – This is the immersion blender that I own and love.
- Dutch oven pot – A heavy bottomed, enameled cast iron pot is perfect for this recipe.
If you are lucky enough to have a loquat tree, here are a few more recipes to use this delicious fruit.
If you love this recipe, please give it 5 stars!
I hope you love this loquat BBQ sauce as much as we do! Please consider rating and/or commenting.
- 1 tbsp. canola oil (or other neutral flavored oil)
- 1 cup diced onion, about 1 medium yellow onion
- 4 cloves garlic, chopped
- 4 cups loquats, seeded, blossom end and membrane removed (measure AFTER removing seeds) // 1L
- 1 cup tomato sauce / 8 oz. can // 240ml
- 1/2 cup dark brown sugar // 120ml
- 1/2 cup apple cider vinegar // 120ml
- 2 jalapeños chopped, or 2 ounces (1/4 cup) canned chilies
- 2 tsp. kosher salt / I use Diamond Crystal
- 1 tsp. black pepper
- 1 - 2 tbsp. lime zest, optional
- In a heavy-bottomed pot, like a Dutch oven, heat oil over medium heat.
- When oil is warm, add onion and sauté until slightly softened, about 6 minutes.
- Add chopped garlic and cook an addition 1 - 2 minutes, stirring occasionally.
- Add seeded loquats, stir to combine and cook for 5 minutes.
- Add remaining ingredients to the pot and stir to combine. Place lid on pot, only covering halfway, allowing steam to escape. Simmer for 30 minutes, stirring occasionally to prevent scorching.
- When sauce has thickened to desired consistency, carefully pour into the pitcher of a blender (or use an immersion blender) and blend until smooth.
- Cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
Tamarind paste is a delicious addition, in place of lime zest. It has a wonderful sour quality, but in the best way.
This sauce is GREAT on chicken wings. It's also really good on grilled chicken and pork chops. Brush it on a pork roast for a ton of flavor.
Pour this sauce into a swing-top bottle with a cute label to give to friends or neighbors as a hostess gift. It makes a terrific and unique homemade gift.
Serving Size:1/4 cup
Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 188mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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