![Triple Threat Barbecue Sauce [Vegan, Gluten-Free]](https://www.onegreenplanet.org/wp-content/uploads/2015/02/TripleTBBQ2.jpg)
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]
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
Preparation
- 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.
About The Author
Zoe Eisenberg
See My RecipesZoe Eisenberg is a writer, editor, and author of The Lusty Vegan. With a background in health promotion and creative writing, Zoe writes about food, health, relationships and sex on a variety of different platforms, including the Huffington Post, xoJane.com and more. Find her on Twitter, Instagram, and her website,SexyTofu.com, where she writes about sex and vegetables (but never sex with vegetables).
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