Ingredients
The following ingredients have 1 Servings
- 1/2 cup (120g) tomato puree/sauce
- 1/4 cup (60g) unsweetened apple juice
- 1/2 cup (120g) medium heat smooth/runny salsa
- 2 1/2 tablespoons (50g) pure maple syrup
- 3 tablespoons (45g) vegan worcestershire sauce
- 2 teaspoons (10g) liquid smoke
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons (20g) brown rice flour
- optional: 1 teaspoon blackstrap molasses (this gives a nice flavor, but is optional if you don't care for molasses, which many people don't)
Instruction
- Add all of the ingredients to a small pot and whisk really well until smooth. If your salsa is chunky, then I would suggest blending all of the ingredients first, or your bbq sauce will be chunky and not smooth.
- Turn the heat to medium-high and bring to a simmer.
- Whisk, reduce the heat to low and put on a lid.
- Let it simmer for 10-20 minutes or so, until desired thickness is achieved. Stir a couple of times during the cooking process.
- I cooked mine for about 15 minutes and then let it cool half an hour. Keep in mind it will thicken some as it cools.
- After it has cooled for about half an hour, whisk again to break up any skin forming and then add to a jar and store in the fridge. It will thicken a lot in the fridge overnight, but reheating it gently over the stove will thin it back out some. Will keep for a couple of weeks.
