Smoky BBQ Sauce

Name: Smoky BBQ Sauce
Yield: About 475 ml (2 cups)
Ingredients: 1 Tbsp olive oil; ½ medium onion, finely diced; 2 cloves garlic, minced; 240 ml (1 cup) tomato sauce (passata or crushed tomatoes); 3 Tbsp tomato paste; 60 ml (¼ cup) apple cider vinegar; 3 Tbsp molasses; 2 Tbsp brown sugar; 1 Tbsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp chili powder; ½ tsp cumin; ½ tsp fine sea salt; ¼ tsp black pepper; ¼ tsp cayenne (optional, for heat)

Sweet, tangy, and smoky — no high-fructose corn syrup or artificial smoke flavor needed.

About 475 ml (2 cups)

Yield

30 minutes

Time

Refrigerator for 2-3 weeks. Freeze for up to 6 months.

Keeps

Sweet, tangy, and smoky — no high-fructose corn syrup or artificial smoke flavor needed.

Ingredients

1 Tbsp olive oil
½ medium onion, finely diced
2 cloves garlic, minced
240 ml (1 cup) tomato sauce (passata or crushed tomatoes)
3 Tbsp tomato paste
60 ml (¼ cup) apple cider vinegar
3 Tbsp molasses
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
½ tsp fine sea salt
¼ tsp black pepper
¼ tsp cayenne (optional, for heat)

Method

Heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more.
Add all remaining ingredients. Stir well. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, for 20 minutes until slightly thickened.
For a smooth sauce, blend with an immersion blender or transfer to a blender (vent the lid). For a chunkier sauce, leave as is.
Taste and adjust — more vinegar for tang, more sugar for sweetness, more cayenne for heat.
*Storage:** Refrigerator for 2-3 weeks. Freeze for up to 6 months.

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