BBQ Sauce

MAKES: 6 CUPS


We make a big batch of this flavorful BBQ sauce at the beginning of the summer and enjoy it on many BBQ meals.

2 TBS tamarind

2 TBS chili powder

1 teaspoon ground black pepper

1 teaspoon table salt

2 cups ketchup

½ cup mustard

½ cup apple cider vinegar

⅓ cup Worcestershire sauce

¼ cup lemon juice

¼ cup coconut aminos

¼ cup maple syrup

¼ cup honey

1 teaspoon hot sauce

1 cup coconut sugar

3 TBS olive oil

1 medium onion, chopped

4 medium cloves of garlic, crushed or mashed

Combine olive oil, onion, garlic, in a large saucepan. Saute over medium heat, until the onions are translucent.

Place the tamarind, chili powder, pepper, salt, ketchup, mustard, apple cider vinegar, Worcestershire sauce, lemon juice, coconut aminos, maple syrup, honey, hot sauce, and coconut sugar in the sauce pan, and stir well to fully combine all ingredients.

Bring to a boil, then reduce heat to low, and simmer for 5-10 minutes, stirring frequently, until the mixture thickens.

Remove from heat, and allow to cool for a few minutes. Pour the sauce into jars, and store in the refrigerator. You can easily freeze this sauce in jars as well. I make a big batch and freeze small jars so that we have it available to use all summer.

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A small jar of BBQ sauce

BBQ Sauce


  • Author: Beth Bollinger

Description

MAKES: 6 CUPS

We make a big batch of this flavorful BBQ sauce at the beginning of the summer and enjoy it on many BBQ meals. 


Ingredients

Scale

2 TBS tamarind

2 TBS chili powder

1 teaspoon ground black pepper

1 teaspoon table salt

2 cups ketchup

½ cup mustard

½ cup apple cider vinegar

⅓ cup Worcestershire sauce

¼ cup lemon juice

¼ cup coconut aminos

¼ cup maple syrup

¼ cup honey

1 teaspoon hot sauce

1 cup coconut sugar

3 TBS olive oil

1 medium onion, chopped

4 medium cloves of garlic, crushed or mashed


Instructions

Combine olive oil, onion, garlic, in a large saucepan. Saute over medium heat, until the onions are translucent.

Place the tamarind, chili powder, pepper, salt, ketchup, mustard, apple cider vinegar, Worcestershire sauce, lemon juice, coconut aminos, maple syrup, honey, hot sauce, and coconut sugar in the sauce pan, and stir well to fully combine all ingredients.

Bring to a boil, then reduce heat to low, and simmer for 5-10 minutes, stirring frequently, until the mixture thickens.

Notes

Remove from heat, and allow to cool for a few minutes. Pour the sauce into jars, and store in the refrigerator. You can easily freeze this sauce in jars as well. I make a big batch and freeze small jars so that we have it available to use all summer.

  • Category: Basics