Tired of buying overpriced BBQ sauces with a bunch of ingredients that may not be the most healthy? Kamaal and I were too which is why she created this simple, delicious sauce that is a staple in many of our recipes. We like it original or spicy, depending upon the dish. If you would like to bring out the richness of the sauce, make it the day before. this gives time for the flavors to blend together. Try adding a tablespoon of Mexican mole spice blend for an exotic flair!
Preparation Time: 10 minutes
Cooking time: 45 minutes
Yield: about 1 quart
16 oz. tomato sauce
½ cup molasses
3 tablespoons apple cider vinegar
1 tablespoon liquid smoke
2 tablespoons dark brown sugar
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon sea salt
2 tablespoons ketchup
1 tablespoon agave nectar
½ cup sweet chili sauce
¼ cup Sriracha hot chili sauce (optional, for spicy version)
mustard (to taste), optional - for spicy version
- Using a saucepan large enough to mix all the ingredients (at least 1 ½ quart size), add everything from the tomato sauce through the sea salt and combine well. Place the saucepan, uncovered, on low heat for 30 minutes and stir every 5 to 10 minutes to ensure the sauce does not burn. The sauce should not come to a boil or bubble, just a low simmer.
- After 30 minutes, stir in the ketchup and agave nectar. Let the sauce continue to simmer for another 15 minutes. Stir a few times.
- By now, the sauce should have cooked for approximately 45 minutes. Remove the saucepan from the heat and stir in the sweet chili sauce. Let the sauce sit until it has cooled.
- For our spicy variation, add the Sriracha hot chili sauce and mustard to taste.
Makes about 1 quart. Keep refrigerated.