Sweet and Spicy Barbecue Sauce
olive oil, or coconut oil
contains soy or Coconut Aminos (for soy-free)
or Worceshire Sauce if no dietary restrictions
+ TBS white vinegar or apple cider vinegar
+ TBS maple syrup
or raw honey or light agave nectar
sriracha or red pepper flakes (optional)
Note: the + sign means you may want to add a little more. Start with less and adjust to your taste as the sauce simmers.
Cut onion into small dice.
Mince garlic and smash into a paste. (If prepping garlic ahead of time be sure to let garlic sit in olive oil so it doesn't oxidize.)
Over medium high in a saucepan heat your chosen fat and sweat onions. Cook for 3-4 minutes.
Add sriracha, chipotle or chili flakes (if using). Cook for 3-4 more minutes, stirring every few minutes.
Add garlic. Cook 2-3 more minutes, or until onions are translucent, and fat is absorbed.
Add tamari, Worceshire (or coconut aminos), vinegar, maple syrup, coconut nectar, and tomato paste. Stir well and cook for 2-3 minutes.
Slowly pour in water and stir until smooth. Add pinch of salt.
Reduce heat to a low simmer.
Cover and Let reduce on low heat, simmering for 15 minutes.
Taste and adjust seasoning.
Store in an airtight container in fridge for 7-10 days or freeze for up to 3 months.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017