Smoky & Tangy Sauces

Jars with smoke and snap

The jars in our Smoky Tangy Sauces collection are meant for people who like a campfire edge without losing track of the food underneath. We start with tomatoes or fruit grown around Ohio and the Great Lakes, then add natural smoke, vinegar, and simple spices. The kettles bubble just long enough for everything to come together, and Amish and family partners keep a close eye so the smoke lifts the flavor instead of weighing it down. When the taste settles into that easy place between sweet and sharp, we jar the sauce and let the lids cool on the farm.

Thicker jars are built for bigger pieces of meat. They cling nicely to pulled pork, brisket, and shredded chicken, giving slow cooked suppers a finish that feels satisfying rather than sticky. A spoonful on the side of a plate with roasted potatoes, grilled mushrooms, or baked beans makes the meal feel more intentional than it might have been. Thinner, pourable versions work as good mops for ribs and grilled vegetables, brushed on in the last few minutes so they bubble, shine, and stay put when the food leaves the grate.

These sauces stand shoulder to shoulder with the rest of our Barbecue & Specialty Sauces, but they lean a little harder into smoke and vinegar. A mild smoky bottle suits families who want depth more than heat. Sharper jars with a touch of pepper pair well with grilled sausages, burgers, or chicken thighs. When you want both fruit and fire, nearby bottles in Sweet Heat Sauces can share the table, giving everyone a choice between straight smoke and something with a bit of sweetness.

Chipotle fans will find familiar company in the neighboring Chipotle Sauces, where the smoke comes from the peppers themselves. Smoky Tangy Sauces sit close by, offering that same sense of char and campfire in a slightly broader style. A spoonful stirred into baked beans or lentils can change them from plain to memorable. For grill nights, our Grill Glaze Sauces and these smoky jars often work together, with a glaze brushed on at the end and a tangier sauce waiting on the table for extra dipping.

At Ohio cookouts and tailgates, these bottles usually migrate toward the center of the food. One might sit near a pan of shredded meat, another by a platter of ribs, and a third on the picnic table for people to drizzle over their own plates. The same jars show up on quieter weeknights when you warm leftover chicken, pork, or vegetables and want them to feel new again. In our BBQ Night Essentials picks, Smoky Tangy Sauces share space with pickles and relishes so you can build a full spread without a long shopping list.

What keeps these sauces practical is how close they stay to home cooking. The ingredients read like something you could put together yourself: tomatoes or fruit, natural smoke, vinegar, a fair amount of sugar where it belongs, salt, and a handful of spices you know by name. Small batch cooking on the farm, with help from Amish and family partners, keeps the flavor grounded. When you twist the lid, you get a sauce that respects the work that went into the meal, whether it is a slow smoked brisket or a quick tray of roasted vegetables on a busy night.