SCD BBQ Sauce
This BBQ sauce is real deal lip smacking good! The char on the onions imparts a classic smokey flavor, while the honey adds a nice sweetness throughout, that’s followed by a kick of lingering subtle spice.
.svg){kind=icon}
Ingredients
2 Cups whole tomatoes, no sugar or colors added
¾ Cup honey
¼ Cup white vinegar
¼ Cup apple cider vinegar
¼ Cup tomato paste, no added sugars
2 Small yellow or white onions, charcoal grilled and pureed
1 tsp. salt
½ tsp. paprika
½ tsp. cayenne
½ tsp. chili powder
½ tsp. fresh black pepper
1 tsp. Dijon mustard
1 Clove garlic, grated
2 Cups whole tomatoes, no sugar or colors added
¾ Cup (75 grams) honey
¼ Cup ( 60 ml) white vinegar
¼ Cup (60 ml) apple cider vinegar
¼ Cup(60 ml) tomato paste, no added sugars
2 Small yellow or white onions, charcoal grilled and pureed
1 tsp (5 ml) salt
½ tsp (2.5 ml) paprika
½ tsp. (2.5 ml)cayenne
½ tsp. (2.5 ml) chili powder
½ tsp. (2.5 ml) fresh black pepper
1 tsp. (5 ml) Dijon mustard
1 Clove garlic, grated
.svg)
Instructions
- Gather and prep all ingredients.
- Grill onions, preferably over a charcoal grill, until cooked through and nicely grill marked. The goal here is to impart that classic smoked BBQ flavor without using liquid smoke.
- Set up your high-speed blender with the standard blade attachment.
- Add whole tomatoes and onion on high until it becomes a smooth puree. Set aside.
- Grab a medium saucepan and add all ingredients.
- Bring to a boil. Once boiling, reduce heat to a simmer.
- Allow sauce to simmer until it reduces by half and is nice and thick, about 35-40 minutes. Be sure to occasionally stir so it doesn’t stick to the bottom of the pan and burn.
- Cool completely before storing in an airtight container in the refrigerator for up to two weeks.
Nutritional Info
Calories- 94
Carbs- 23.4 g
Fat- 0.1 g
Protein- 1 g
Storage
Notes
Related Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments