Long live the barbecue season is all I’m saying. I made this barbecue sauce with an abundance of hot pepper, thus the name “triple threat.” It’s a tangy sauce, not a smokey one, which means you can make it even if you don’t have any liquid smoke on hand. Woo! Also, it doesn’t take a lot of time to make, and it’s better for you than its sugary, salt-laden store bought counterpart. Triple win.

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Triple Threat Barbecue Sauce [Vegan, Gluten-Free]

Serves

3 Cups

Cooking Time

60

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium-sized yellow onion, diced
  • 3 cloves garlic, minced
  • 28 ounces canned diced tomatoes
  • 1 teaspoon red pepper flakes
  • 1 minced fresh hot pepper, seeds removed
  • 2 teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1/3 cup molasses
  • 2 tablespoons organic coconut sugar (traditional cane sugar will do if you must)
  • 1/3 cup apple cider vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons prepared yellow mustard
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Preparation

  1. In a large pan, sauté onions for 8 – 10 minutes, or until translucent.  Add garlic and sauté 2 more minutes.
  2.  Transfer to a small pot, add all other ingredients and cook, covered, on medium-low for 30 to 60 minutes. The longer you cook it, the richer and thicker it will get, but if you’re pressed for time, I understand.
  3.  Remove from heat, let cool, and then blend in a high-powered blender or food processor until smooth.


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