Sweet & Tangy With A Little Kick . . .
Sure, you’ll find fancier recipes out there: a dash of Worcestershire with a smidge of smoked French salt, subtly flavored by oak barrels once used to age chardonnay. But here’s the thing: I have KIDS. If a cookout is going to happen at all this sauce needs to be made from scratch in ten minutes flat.
I must say, though, that for a super simple recipe this one has just the right amount of smokiness, sweetness, tang and heat. It definitely tastes better on the back porch with a cold glass of mint-infused water, so run that cabbage through the food processor real quick and mix up the slaw outside!
Honey Chipotle BBQ Sauce
- 7 oz tomato paste (I like this brand because it comes in glass jars)
- 1/2 cup apple cider vinegar (where to buy apple cider vinegar)
- 2 tablespoons unsulphured blackstrap molasses (where to buy organic, unsulphured blackstrap molasses)
- 1/2 cup raw honey (where to buy raw honey)
- 1 tablespoon onion powder (where to buy organic onion powder)
- 1/4 teaspoon garlic powder (where to buy organic garlic powder)
- 1/2 teaspoon unrefined sea salt (where to buy sea salt)
- 1/4 - 2 teaspoons chipotle chili powder, or more to taste * (where to buy chipotle chili powder)
- 1/2 teaspoon dijon mustard, or more to taste.
- 1/2 teaspoon smoked paprika
- cayenne pepper to taste
- Add ingredients to a saucepan and simmer for 5-7 minutes, or until it reaches the thickness you prefer. Add cayenne to taste. If more tang is desired, add a little more mustard.
* The powder can vary widely in terms of heat so I start with a small amount and add the powder in 1/4 teaspoon increments until it reaches the level of desired heat/ flavor