I love barbecue sauce. It’s a step up from ketchup: it’s smoky, spicy, and has tons of flavor. This is excellent all over a vegan veggie burger or served any way you like it.
It’ll take a little bit of time for the sauce to simmer down, but it’s worth it.
This stores extremely well, and will keep in the fridge for months. (Or, you know, over a year or so. Don’t tell anyone.)
Homemade Barbecue Sauce Recipe
By June 12, 2012Published:
- Yield: ~1 Cup
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
Smoky, spicy, and slightly sweet, this barbecue sauce livens up any summer cooking.
- oil for sautéing
- 1 medium onion chopped
- 1 clove garlic minced
- 1 t ginger minced
- 2 T agave nectar
- 1 T molasses
- 1/4 c apple cider vinegar substitute another vinegar for an interesting twist
- 2 small, vine-ripened tomatoes de-stemmed, deseeded, and puréed in a food processor until smooth
- 1 T chili powder
- 1 t paprika
- 1 t allspice ground
- 1/2 t cloves ground
- 1/2 t black peppercorns ground
- 1/2 t cayenne pepper
- few pinches salt
- zest of one small clementine
- Heat a small non-stick skillet over low heat. Add a generous amount of olive oil, then add the onion. Continue to cook the onion over low heat until it's softened. You could even let it start to carmelise—just remember to give it a stir pretty often.
- Once the onions are golden (or even darker), turn the heat up to medium-high and mix in the rest of the ingredients.
- Heat until bubbling, then turn off the heat and allow to cool.
- When cool, blend with an immersion blender to pulse in a food processor to remove any large onion chunks. It should still have a little texture to it.
- Use immediately or store in an airtight container in the fridge (we like old mustard bottles).