Yes, you can make your own barbecue sauce easily at home! This recipe makes a sauce better than any you will ever find in a store. The sweetness of the apricots balances the smoky flavors of the fire roasted tomatoes and the heat of the dried chili pepper.
Smoky Apricot-Tomato Barbecue Sauce [Vegan, Grain-Free]
2 1/2 cups
- 2 teaspoons safflower oil or other neutral oil
- 1 1/4 cup sweet onions, peeled, chopped 1/4-inch dice
- 2/3 cup fresh apricots, pitted, chopped (or can use 1/2 cup dried)
- 5 cloves fresh garlic, peeled, chopped (2 tablespoons)
- 1/2 teaspoon mustard seeds
- 1/3 cup coconut palm sugar or light brown sugar
- 2 tablespoons dark molasses
- 1/2 teaspoon smoked paprika
- 1 tablespoon dried Pasilla chili, soaked, seeded, and chopped
- 1/4 teaspoon fresh cracked black pepper
- 1/2 teaspoon Italian seasoning, crumbled
- 1/4 cup strong coffee
- 1 teaspoon liquid aminos or tamari
- 1/2 can tomato paste (3 ounces)
- 14.5 ounces fire roasted chopped tomatoes
- 1/2 teaspoon sea salt or to taste
- In a heavy 2-quart pot, saute onion until translucent in oil over low heat for 5 minutes.
- Add garlic and raise heat to medium. Cook 10 minutes until lightly colored.
- Add the next 13 ingredients (fresh apricots through fire-roasted tomatoes) one by one and give a big stir.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes, uncovered. Stir from time to time to prevent scorching on the bottom of the pot.
- Add water when needed when becomes too thick, 1/4 cup at a time up to 3/4 cup for the right consistency. Taste and season with sea salt.
- Cool slightly then pulse in a food processor for a finer barbecue sauce.
- Add a tablespoon of good whiskey if you like to the finished sauce.
Will stay fresh for up to a month in the fridge and even longer in the freezer.