Sweet ‘n Tangy BBQ Sauce
I have to be perfectly honest…for some reason I have always shied away from making my own BBQ sauce as I was afraid I couldn't create the perfect balance between spicy and sweet. But alas, most bottled BBQ sauces contain corn syrup and other sugars as well as unwanted additives that I don't feel comfortable using. So I bit the bullet and started experimenting. I hope you like my result!
Recipe Inspired By: Barbecue Sauce Glaze by my friend Patty Anderson from Cooking on a Budget
Yield:about 1 3/4 cups
Recipe Inspired By: Barbecue Sauce Glaze by my friend Patty Anderson from Cooking on a Budget
Yield:about 1 3/4 cups
Ingredients
- 2 tablespoons olive oil not extra-virgin
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup all-natural ketchup like Trader Joe’s or Annie’s Naturals
- 1/2 cup all-natural 100% peach or apricot preserves like Polaner or St. Dalfour
- 1 tablespoon honey optional (depending on desired sweetness)
- 1/3 cup apple cider vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons to 1 tablespoon chili powder
- Cayenne as desired
Instructions
- Heat olive oil in a 2-quart saucepan over medium setting. Sauté onions and garlic for 5 minutes, or until softened. Stir in the remaining ingredients. Bring to a boil; reduce heat to medium-low. Simmer, uncovered for about 20 minutes or until sauce has thickened. Stir occasionally. Remove from heat; let cool.
Notes
Make Ahead and Storage Tips: BBQ sauce may be stored, covered in the refrigerator for up to 2 weeks.
This BBQ sauce is delicious on grilled chicken and grilled salmon and makes an absolutely fantastic topping for pizza! Feel free to adjust the level of “heat and sweet” as desired by adding honey and/or more cayenne or chili powder.
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