6 Ounces Tomato Paste 1.75 Cups Apple Cider or Juice 3 Tbs. Apple Cider Vinegar 1 Tbs. Apple Cider Vinegar [after] 1.5 Tbs. Soy Sauce 1 Tbs. Lemon Juice 1 Tbs. Maple Syrup 1 Chipotle Pepper, from can 1/2 tsp. Granulated Onion Powder 1/2 tsp. Granulated Garlic Powder 1 tsp. Yellow Mustard Powder 1/2 tsp. Celery Salt 1/4 tsp. Cinnamon, ground 1/8 tsp. Clove, ground 1/2 tsp. Cumin, ground
Puree all of the above ingredients, minus one tablespoon cider vinegar, in a blender.
Transfer puree into a sauce pan.
Bring ingredients to a boil.
Boil and stir for one minute.
Remove from heat and stir in one tablespoon cider vinegar.
Cool sauce; Cover and refrigerate for up to two weeks.
New Taste Thinking:
As one who has had some experience with commercial BBQ and hot sauces I can say that they tend to be a little high in salt and sugar. The next time you have a taste for BBQ you can just whip up this recipe. As with all tomato based sauces, this sauce will taste better after a day or two in the fridge.
Serving Size 2 tbsp Servings Per Recipe 24 Calories 20 Calories from Fat 1 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 155mg Total Carbohydrate 4g Dietary Fiber 0g Sugars 3g Protein 1g