Just in time for summer BBQs comes an easy recipe for homemade barbecue sauce! It is sweet and tangy with a nice kick from the chipotle chili powder.
I don't shop around much for barbecue sauce and therefore am not on the up-and-up with ingredients and allergens commonly found in sauces. I have no doubt though that many BBQ sauces contain soy sauce and therefore wheat, many recipes probably contain large amounts of cane sugar, and some contain other types of processed ingredients that most of us would like to avoid.
Here I use a combination of organic strained tomatoes, apple cider vinegar, maple syrup, and olive oil. Along with a bit of onions, garlic, and chipotle, this sauce is mighty tasty and very easy to make!
Use this sauce to marinate chicken, fish, tofu, or tempeh (if you tolerate soy). It can also be used to top cooked beans or whole grains (this is how Tom uses it). If you have any ideas on how you like to use BBQ sauce then let us know. Enjoy! :)
Chipotle Barbecue Sauce
I use organic strained tomatoes from the company, Bionaturae. I like this product because it comes in a glass container thereby eliminating the use of the BPA-lined cans so often used for tomato products. For more of a smoked flavor try adding 1 to 2 teaspoons of smoked paprika to the sauce. Store any unused sauce in a glass jar in the refrigerator for up to 10 days or freeze for longer storage.
1/4 cup extra virgin olive oil
1 medium onion, chopped
6 to 8 cloves garlic, peeled and coarsely chopped
one 24-ounce jar strained tomatoes
1/2 cup grade B maple syrup
1/2 cup apple cider vinegar
1 tablespoon blackstrap molasses
2 teaspoons Herbamare or sea salt
1 to 2 teaspoons chipotle chili powder (I use 2 teaspoons)
1/2 to 1 teaspoon ground black pepper
Heat a 3-quart pot over medium heat. Add olive oil and let it heat up for a minute before adding the onions. Sauté onions in the oil for about 10 minutes, or until they are very soft and golden brown. Add garlic and sauté a minute more.
Next add the remaining ingredients, stir, cover and simmer on medium-low heat for about 10 to 15 minutes, stirring occasionally.
Remove from heat and transfer sauce to a blender and blend until smooth. If you would like a thinner sauce then add a little water. Taste and adjust salt and seasonings to your liking.