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.
Triple Threat Barbecue Sauce [Vegan, Gluten-Free]
- 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
- In a large pan, sauté onions for 8 – 10 minutes, or until translucent. Add garlic and sauté 2 more minutes.
- 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.
- Remove from heat, let cool, and then blend in a high-powered blender or food processor until smooth.
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