Real BBQ Sauce

This is an all natural BBQ Sauce, with absolutely no preservatives, GMOs, or high fructose corn syrup, all of which are found in BBQ Sauces bought at grocery stores. I offered samples to some law school students, who tend to consume highly processed foods on a regular basis, and all agreed it was one of the best BBQ sauces they had ever tasted. One even referred to it as being "Saucesome." This just goes to show you that all natural, unprocessed foods are just as tasty, if not better than processed stuff, while also being much better for you.

 

Ingredients

• 1 6oz Can of No Salt Added Tomato Paste
• 1 ½ Cup of Water
• 9 Tablespoons Balsamic Vinegar
• 6 Tablespoons Maple Syrup
• 2 Tablespoons Worcestershire Sauce
• 1 ½ Tablespoons Salt
• 1 Tablespoon Onion Powder
• ¾ Teaspoon Garlic Powder
• ¾ Teaspoon Crushed Red Pepper
• 2 Tablespoons Extra Virgin Olive Oil

Directions

1. Add all ingredients except olive oil to a pot and bring to a boil, using a whisk to stir occasionally.
2. Once boiling, remove pot from heat and stir in olive oil 

Recipes yields about 3 cups of sauce

 

Notes

Tomato Paste: It is best to use no-salt-added tomato paste, because then you can control the amount of sodium within the recipe. However, if you can’t find a no-salt-added tomato paste then omit the 

1 ½ tablespoon of salt.

Maple Syrup: To keep this recipe “real,” as in no preservatives, only use 100% pure maple syrup. Using a syrup with high fructose corn syrup (HFCS) or corn syrup (CS) defeats the purpose of making your own BBQ Sauce. Pure maple syrup can be expensive, but I recently found out that Aldi carries an 8.5 oz glass bottle of pure maple syrup for only $3.99, and it tastes amazing.

Worcestershire Sauce: No matter how organic, vegan, or natural your store bought Worcestershire sauce claims to be it is not a “real” food. Almost all store bought versions contain HFCS or CS, and those that don’t tend to have a long list of ingredients, most of which are preservatives. Basically make your own or omit it completely, which will alter the taste (it is good without Worcestershire sauce, but I like the extra zing it provides). I use Martha Stewart’s recipe, but I substitute the ¼ cup brown sugar for ¼ cup honey. The recipe can be found here: http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce

Tips

Tomato Paste: To easily remove the tomato paste from the can, use the can opener and completely remove the lid. Turn the can upside down over the pot, and then completely open the bottom. Once the bottom lid has been opened don't remove it from the can, then press the lid down into the can until all the tomato paste slides out of the can and into the pot. Remove the lid from the tomato paste in the pan, and you are ready to go.

Tomato Paste with bottom lid still attached.

Measurements: If you don’t want to measure out tablespoon after tablespoon, 9 tablespoons equals ½ cup and 1 tablespoon, while 6 tablespoons equals ¼ cup and 2 tablespoons. The first time I made the recipe I measured out each tablespoon, and I thought it was a hassle. The second time I used the above equivalents, but I thought that was even more inconvenient, since I ended up with more dirty dishes. So I have provided both measurements, and you can choose to use whatever you feel is easiest.

Storage: I used a pint size mason jar to store the BBQ sauce, which was too small, so i used the excess to marinate pork chops for dinner. If you plan on using a mason jar, I would recommend a quart size jar. Be sure to pour the sauce into the jar immediately after mixing in the olive oil, place the lid on the jar, and twist the band into place. In about 40 minutes the jar will seal itself from the heat of sauce. When you here a pop sound, your jar is sealed.

Dinner: BBQ Pork Chops, Green Beans, and Whole Wheat Macaroni with White Cheddar Cheese Sauce