I’ve been making this BBQ sauce for years- it comes from Myra Kornfeld’s Healthy Hedonist. It is smokey, sweet with molasses and honey with a mild heat from New Mexican chili powder. If you like more kick use chipotle. This sauce keeps for at least a month in the fridge. I love making a batch and having it on hand for last minute meals- BBQ chicken, tacos, home made pizza ribs, sloppy joes…
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Barbecue Sauce
Description
I’ve been making this BBQ sauce for years- it comes from Myra Kornfeld’s Healthy Hedonist. It is smokey, sweet with molasses and honey with a mild heat from New Mexican chili powder. If you like more kick use chipotle. This sauce keeps for at least a month in the fridge. I love making a batch and having it on hand for last minute meals- BBQ chicken, tacos, home made pizza ribs, sloppy joes…
Ingredients
Myra Kornfeld’s Healthy Hedonist
2 tablespoons extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
pinch red pepper flakes (optional)
3/4 teaspoon chili powder, preferably New Mexican
one 28 oz can crush tomatoes
1/4 cup apple cider vinegar
3 tablespoons honey
3 tablespoons molasses
1 teaspoon liquid smoke
1 tablespoon dijon mustard
1 teaspoon salt
freshly ground black pepper
Instructions
- Warm the oil in a medium saucepan over medium heat.
- Add the onions and cook until they are translucence, about 7 minutes.
- Add the garlic, red pepper flakes, and Chile powder, and cook for 3 minutes.
- Add the tomatoes, vinegar, honey, molasses, liquid smoke, mustard and salt.
- Bring to a boil. Then reduce the heat and simmer, partially covered for 20 to 30 minutes.
- Sprinkle the sauce with freshly ground black pepper.
- Transfer it to a blender or use pan immersion blender to blend the sauce until smooth.
- Add up to 1/4 cup water to thin it to the desired consistency.
- Taste, and add more salt if necessary.
- Serve hot.
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