Homemade BBQ Sauce

Use this recipe as a dip, sauce for quinoa and veggies, sliders, farinatas, etc. Make it spicier with some chipotle pepper to taste, or sweeter with some Sucanat or coconut sugar.

 

Tools:
High-powered blender
Chef’s knife

Ingredients:
Avocado or coconut oil
1 packed cup sun-dried tomatoes, soaked 1-2 hours
1/4 cup + 1 tbsp unpasteurized apple cider vinegar
1/2 tsp Liquid Smoke (optional, but recommended)
1/2 tsp fine-ground sea salt
1 large clove garlic
2 tbsp white onion, chopped
1 tbsp Nama Shoyu, tamari, or coconut aminos
2 tbsp fresh lemon juice
1–1 1/2 cups water (to desired consistency)
1/4 cup raw honey
Pinch cayenne or chipotle pepper

Let’s get started.
Soak your sundried tomatoes for 1 hour, or until soft. Drain and transfer to the blender.

In a skillet heated to medium-high, add a dollop of oil and onion. Sauté until softened, about 7 minutes, then add the garlic and sauté for 3 minutes. Transfer veggies to the blender with soaked tomatoes and all other ingredients and blend until smooth.

Store in an airtight glass jar in the fridge for 10 days or more.

 

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  1. For a smoky raw flavor, try raw coconut aminos. I came across this at the store next to Nama Shoyu and Braggs. I chose the raw coconut aminos because it was cheaper than the other two. However, when I got home and tried it I was surprised at how much it did NOT taste like soy sauce and how much it tasted like what I imagine liquid smoke tastes like! Serendipitously, I had just discovered the raw bacon recipe on http://inspiredbyeverything.blogspot.com/ and thought to myself, “What a perfect way to use this ingredient!!” I will try it in this sauce 🙂 Rawk on!!

    • Awww, my food posts on inspiredbyeverything…the early days! My pal, Maya, has been telling me about coconut aminos. I’m going to have to get my hands on some. Thanks Sarah. Let us know how it works for your recipes.

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