BBQ sauce

BBQ sauce

Fire up the grill – but first, make this tangy, real-food barbecue sauce! All of the familiar flavor with none of the added sugar. Make ahead, knowing a killer cookout is coming your way.

BBQ sauce

Fire up the grill – but first, make this tangy, real-food barbecue sauce! All of the familiar flavor with none of the added sugar. Make ahead, knowing a killer cookout is coming your way.
USMetric
6 servingservings

Ingredients

  • 3 tbsp 3 tbsp olive oil
  • 1 tbsp 1 tbsp tomato paste
  • ½ ½ grated or finely chopped yellow oniongrated or finely chopped yellow onions
  • 1 tbsp 1 tbsp chili powder
  • 2 tsp 2 tsp garlic powder
  • 2 tsp 2 tsp fennel seeds
  • 1 tsp 1 tsp ground cumin
  • ½ tsp ½ tsp cayenne pepper
  • 14 oz. 400 g canned whole tomatoes
  • 2 tbsp 2 tbsp cider vinegar
  • 2 tsp 2 tsp salt

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Carefully heat the oil in a heavy saucepan. Stir in the tomato paste. Add the onion and fry until soft and glossy over medium heat.
  2. Add a couple of tablespoons of water and simmer for 5 minutes.
  3. Grind the spices and add them to the saucepan together with the tomatoes and the vinegar. Add salt.
  4. Bring to a boil, lower the heat and let simmer for another 15-20 minutes. Mix, using an immersion blender, until smooth and let cool. If you want a thicker sauce let it simmer longer, until it reaches the desired consistency.

Tip!

This BBQ sauce can be used as a marinade before you grill or bake in the oven. You can also enjoy it as a condiment. A couple of tablespoons mixed with mayonnaise makes an easy, tasty dressing for burgers and other barbecue favorites.

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5 comments

  1. Evelyn
    Made this BBQ sauce. Happy with how it turned out, I also added 1/2 tsp of liquid hickory smoke.
  2. Victoria
    How long would something like this keep if sealed and in the fridge?
  3. Achyu
    Can you please specify how much is a serving size is? in grams or table spoon
  4. James Van Daele
    Umm this isn't barbique sauce in any meaningful way, add Stevie and smoke flavoring,cut down on tomatoes, instead add water, paprika and xanthan gum, plus you need a little fruityness so, I ad 1/10tsp of IBC black cherry flavor from the IBC variety pack... substituting the tomato sauce for the water/xanthan/paprika means that you lower the carb count and can actually dip with it instead of just a baste.
  5. James Van Daele
    Stevia... for the sweetness that barbique sauce has.

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