well, I would have tripled the other ingredients. lol
I wonder if you can freeze the extra?

That's about all you can do now is tripe the other ingredient's. Just don't add more vinegar!

I make mine with 1/2 small bottle louisana hot sauce, 1/4 cup sugar, 1 cup white vinegar and a few McCormicks Red Pepper Flakes...(about 3 hits on bottom of flake container).

Joann and Kat, would you like some? LOL
The recipe makes 2 1/2 cups, so 7 cups will be a lot!

The vinegar taste will burn off when you grill. Trust me, you'll be glad that you kept it on the vinegar-y side.

try some brown sugar and mustard..about 2 Tbsp of br s and 2 squirts of mustard(Frenchs)
If u have any liquid smoke use that too..if not,try adding a bit of store bought bbq sauce to add the smoke flavour--a shot of grape jelly or Coke wouldnt hurt it either..just use a bit of anything that u do use and taste as you go along.

Since it is ketshup that is missing. You could try trippling all your spices and add one small can of each, tomato paste and sauce. Cook it a while, then you could either can or freeze the extra. Actually since it is so much acid, you could put it hot into small canning jars or empty jars with a "sealing lid." By the time they cool they will be sealed. Store them in the fridge and you should be able to use them for at least a month, maybe two.

Remember when you freeze or can things the spices often get stronger. You could have a real winner of a BBQ sauce after a couple months!

Ever since I started to use Sweet Baby Ray's, I never make my own... I love that stuff....

tsaho

Are you beyond the point of tossing it and starting over? A little vinegar and ketchup isn't a big loss. Otherwise you could certainly experiment with different tastes. Beer, mustard, molasses, jalepenos, Worcestershire, Teriyaki are all options depending on your tastes. As Judy said, you can substitute tomato sauce, tomato paste or even chili sauce if you have it. Even spaghetti sauce could be the base and add some other seasoning to it.

I don't like it sweet either but I don't want it overpowering, and I especially dislike heavy mustard based sauces. Cayenne, smoked paprika, chili powder and cumin will help kick it up too.

Another option is if you like a fruit flavor. I imagine berries are expensive right now but some unsweetened jam could add some sweetness and balance the vinegar. Maybe a whole lot of onion.

Some baking soda could help neutralize it. Or some soft drink, cola, Dr. Pepper, Root Beer, lemon-lime, etc.

You could experiment with small batches and see if it helps without risking the whole batch. Not knowing the ingredients makes it kind of hard to guess on what would compliment or detract. Generally, tomato (whether ketchup, sauce, paste or fresh) will be acidic as will be the vinegar so adding more tomato without complimentary items can compound the problem. Sweetener of most any kind, brown sugar, white sugar, honey, jam, etc will help offset it but you walk the tightrope of getting too sweet.

Maybe use it for a salad dressing???

No thanks, I rarely use it anymore. DH doesn't eat spicy these day. Thanks anyway, you can send it to Kat.
I have a recipe for BBQ sauce my MIL used to make if you would would like it.

I agree about adding brown sugar, and I also use a little dry mustard. The vinegar should cook off, so you don't have the vinegary taste.

Neighbor introduced me to a soooo easy bbq sauce.

Don't knock it until you try it.

Equals parts of ketchup and cola

I use it for grilling, baking, basting, on the side, etc.

jasdip,

We've been in the business of making all natural barbecue sauce for 10 years now under the name Jake's Barbeque Sauce and Seasonings Co. http://www.jakesbbqsauce.com. And when we first got started we used to make a recipe similar to what you mentioned above. By over adding the vinegar you altered the pH/acidity/akaline balance of the sauce which is why you can't seem to get enough stuff to make it taste right. The general ways to fix an pH/acidity imbalance is either to add more water, more or more sugar. In some cases adding onions to the mix will alter the formula. But I think you were really trying not to make the formula sweet by limiting the amount of sugars. Come to think of it if you add Molasses as opposed to raw white sugar you'll achieve two things first you'll offset the pH acidity issues, second you'll expand the flavor range of the mix.

One thing I can help tell folks is that back when I made homemade BBQ sauce we used ketchup, 3 types of sugar, corn syrup and believe it or not Dr. Pepper. Well, thank God those days are gone. Over the past 5 years we've worked with Food Scientists and formulation developers to revise the formula so that it's completely natural, meaning no corn syrup, msg, or anything else. People often forget that when you make it at home you of course make it your own but few people add up how much it actually costs. On average a person will spend $15.00 making their own sauce when a natural product like Jake's (http://jakesbbqsauce.com ) will cost half that much.

Save yourself the time...enjoy more BBQ and buy Jake's

Here is a link that might be useful: Jake's Barbecue Sauce