BBQ Sauce
Spring is in full bloom here in Colorado and it’s gorgeous. Bright clear days in the high 70’s, perfect for hiking, taking the boys to the park and breaking out the grill! While the lucky folks in California probably start grilling a bit earlier, we usually wait until May to fire ours up.
Luckily, Katie had me on my toes with a request for barbecue sauce a couple of weeks ago. She was looking for something with no sugar or agave.
To be honest, I am not a natural when it comes to the open flame; in general, my husband does the grilling in our family (so manly!) and slathers up the fixins’ before he throws them on the grill. In order to get my BBQ bearings I went to bbqrecipesecrets.com. On that site, I learned that there are 3 types of barbecue sauce –tomato, mustard or vinegar. Unfortunately, for me, and perhaps some of you, each of the recipes contains a significant amount of sugar, so I used their Basic Tomato BBQ sauce recipe as a map, adding and subtracting from it to create the new one below. I hope you like it Katie!
2 tablespoons grapeseed oil
3 cloves garlic, crushed
¼ cup shallots, minced
1 (7 ounce) bottle Bionaturæ® Organic Tomato Paste
1 cup orange juice, fresh squeezed
2 tablespoons apple cider vinegar
½ teaspoon dry mustard powder
½ teaspoon smoked paprika
1 teaspoon celtic sea salt
¼ teaspoon black pepper
- Warm oil in a saucepan over medium low heat
- Add garlic and shallot; cook until soft
- Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper
- Simmer over low heat 15 to 20 minutes, stirring often
- Baste over fish or chicken
- Refrigerate and allow to marinate for 1-3 hours
- Grill and serve
Serves 6 -makes enough sauce for one whole chicken or 4 breasts
You may notice that grilling instructions are conspicuously absent –you do not want to get them from me. While my husband is not a chef, he is, as I mentioned the grill master in the family and I assure you, that when he starts his food blog, you will find grilling instructions there. For now, try these.
On another note, feel free to use this bbq sauce creatively. I imagine it would be delicious on pasta or a sandwich –I must have eaten half a batch by mopping it up with bread the night I first made it.
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Subscribe by Email to elanaspantry.com:Posted on May 6, 2008 in condiments by Elana
you might also like: Fall Brings…Cranberry Sauce
or Horseradish: Make Your Own Maror
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Elana~ this recipe looks great! I’m going to the store right now to get these ingredients and i cannot wait to try this sauce! Thank you again for going through the troubles to find this for me, it is much appreciated:)
May 6th, 2008 4:17 pm
Good thing it’s almost lunch time for me; that photo is making me hungry! :)
I love your blog Elana. I recently made your cupcakes and posted about them: http://thegoodeatah.blogspot.com/2008/05/two-thumbs-up-elanas-cupcakes.html
They were sooooo good. I can’t wait to make more of your recipes.
May 7th, 2008 8:38 am
Katie -You are so welcome! It was nice to have the inspiration of your request, in creating this recipe.
LizzieI LOVE the pic of the cupcake with the dog on your site –GREAT! Thanks for reviewing my recipe and glad you liked it.
May 7th, 2008 12:20 pm
I am excited by a barbecue sauce recipe that doesn’t call for preposterous ingredients like ketchup or liquid smoke.
I do have one question, though:
How much is your “jar” of tomato paste? I have a choice of 6 or 12 oz in my supermarket.
May 7th, 2008 1:26 pm
What a great recipe, I love the fact that you didn’t use any unhealthy ingredients in it.
I will definitely try this the next time we grill.
May 7th, 2008 1:32 pm
This sounds great! Very inventive!
May 7th, 2008 1:35 pm
Bucky -Thanks for stopping by and thanks for pointing out my oversight. It is great to have readers such as you that keep me on my toes and make this blog better! Per your tomato paste question, I updated the recipe above with an amount (7 ounces). You could try out the 6 ounce jar, I think it would probably work. Hope this helps.
Emilia -Thanks for your kind words; please let us know how it turns out when you make it.
Jerry -Thanks!
May 7th, 2008 9:19 pm
That looks fantastic. I will try it with tofu. Super yummy recipe!
May 8th, 2008 7:57 pm
Thanks Erik! Let us know how it works out with the tofu.
May 11th, 2008 9:57 am
It came out great, the Celtic sea salt was a little pricy so I used regular sea salt. I love the smokyness from the paprika. I’ll be making this BBQ recipe all summer long. Thanks!
May 11th, 2008 2:43 pm
Chef Erik -Thanks for reporting back. So glad you liked it!
May 15th, 2008 10:19 pm