Honey pepper barbecue sauce

Honey Pepper Barbecue Sauce

This is similar to “Applebee’s Honey Pepper Sauce.” I use a little more honey, some ketchup, orange juice to increase the citrus content, some hot peppers and a little more Cheyenne pepper. This is really good on both chicken and fish.

Honey Pepper Barbecue Sauce


1 ½ cups Honey
¼ cup Soy Sauce
½ cup Ketchup
2 inch fresh Ginger, minced
2 cloves Garlic, crushed and minced
2 Hot Peppers, seeded and minced
½ cup Dark Brown Sugar, packed
½ cup Pineapple Juice
Juice of one Lemon,
Zest of One Lemon, minced
Juice of one Orange,
Zest of one Orange, minced
4 tbs. Apple Cider Vinegar
2 tsp. Extra Virgin Olive Oil
¼ tsp. Cayenne Pepper to taste (I use a little more.)
½ tsp. Hot Paprika
¼ tsp. Garlic Powder
Salt and freshly Ground Black Pepper to taste


Combine all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then lower heat to simmer and cook uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn’t bubble over.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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