Ingredients

The following ingredients have 2 Servings
  • 2 cups (480 ml) canned tomato sauce ((without any kind of garlic or onion))
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/2 cup (120 ml) pure maple syrup
  • 1/4 cup (54 g) firmly packed light brown sugar
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce, (use gluten-free, such as Lea & Perrins brand, if following a gluten-free diet)
  • 2  teaspoons to 2 tablespoons Chipotle Peppers in Adobo Sauce,
  • 2 teaspoons Dijon mustard, (use gluten-free if following a gluten-free diet)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • Cayenne pepper

Instruction

  • Whisk the tomato sauce, vinegar, maple syrup, brown sugar, Worcestershire sauce, chipotle in adobo, mustard, cumin, celery seed and smoked paprika together in a medium-size saucepan until very well combined. Season with salt and pepper and cayenne, to taste but be aware that the flavors will change, so season lightly for now.
  • Simmer over medium heat for about 15 to 20 minutes, whisking occasionally, until the sauce is slightly thickened.
  • Season again with salt and pepper, if needed. If you would like more spice, add more chipotles in adobo sauce or a more cayenne. Cook for 1 minute more to blend the flavors. Remove from the heat, allow to cool to room temperature, then refrigerate in an airtight container for up to 1 week.