I’m not a big fan of barbecue sauce, but this one is wonderful. This is my adaptation of Michael Chiarello’s recipe and I hope you’ll love it as much as I do. It’s the only barbecue sauce I’ll use. Be warned though… you may get complaints as you make this because the vinegar is pungent and can clear out the room. But once this yummy sauce is done you’ll get nothing by compliments!
Makes about 2 cups
3 large garlic cloves, mashed & finely minced
2 Tbsp. olive oil
1/2 cup apple cider vinegar
1/2 cup coconut aminos
1 cup ketchup (use a no sugar brand such as Primal Kitchen)
1/2 cup honey
1/4 cup espresso or strong coffee
1/2 tsp. cayenne (use more or less depending on your tastes)
Salt & pepper to taste
Add garlic and oil to a sauce pan. Sauté until lightly browned. Add all other ingredients except cayenne, mix well and simmer until it is reduced by half (or until it reaches the consistency you prefer). This can take 20 mins. or longer. Whisk in cayenne; stir well and add salt/pepper to taste. This will keep in the fridge for 2 weeks.
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