Aromatic fruity and spicy BBQ sauce, made entirely without ketchup on the basis of tomato paste. Very versatile, vegan, gluten-free and lactose-free. Perfect for the barbecue with the whole family.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 10Servings
Calories 33kcal
Ingredients
2PieceGarlic clovespeeled and finely sliced or pressed
½Piecewhite onionpeeled and diced
1-2PieceChili peppers of your choicecoarsely sliced, alternatively 1-2 Bird Eye chilies
Add onion, garlic and chili, stir and saute until translucent.
2 Piece Garlic cloves, ½ Piece white onion, 1-2 Piece Chili peppers of your choice
Add tomato paste, coconut blossom sugar, maple syrup, white wine vinegar, soy sauce, mustard, molasses, ginger powder, turmeric, cloves and nutmeg and stir vigorously once. Pour on water. Optionally add a dash of liquid smoke.
250 g Tomato paste, 4 tbspn Coconut blossom sugar, 4 tbspn maple syrup, 2 tbspn White wine vinegar, 2 tbspn Soy sauce, 1 EL Mustard, 1 tbspn Molasses, 1 tbspn Ginger powder, 1 tbspn Turmeric, ¼ tbspn Cloves, ¼ tbspn Nutmeg, optionally a splash of liquid smoke, optional 1 tsp smoked paprika
Simmer with the lid closed for 20 minutes.
125 ml Water
After the cooking time is over, transfer to a blender, add (optionally) 1 tablespoon of margarine and blend to a fine sauce.
optional 1 tablespoon margarine
Pour into sterilized jars and cover with a lid while the sauce is still hot. Alternatively, use immediately for marinating vegetables.
Keeps for about 1 month in a sterilized jar. Remove with a clean spoon, close tightly and store in a cool place.