It's easy enough and makes plenty for leftovers. I use it with ribs, roasts, steak, everything pretty much. I love BBQ sauce. Just a little. Here's the way I make it using Rachel's recipe.
Better Barbecue Sauce
Taken from The Garden of Eating, by Rachel Albert-Matesz and Don Matesz.
1 TBSP extra virgin olive oil
1 cup minced fresh onion
1/2 TSP unrefined sea salt
3 cloves minced garlic
1 TSP ground cumin
1 TSP dry mustard
1/3 TSP ground chipotle
1 TSP dried, crumbled basil
1 TSP dried, crumbled oregano
1 (6 ounce) can of sugar free tomato paste
1 1/4 cups chicken broth
2 TBSP raw apple cider vinegar
1/4 TSP stevia extract powder (be careful not to use too much...powerful stuff, this stevia)
1 TBSP honey
|I used this batch with a roast and some|
yellow roasted zucchini for my veggie.
*Watch out for the splattering. Seriously. It looks like Dexter was in my kitchen.
2. Pour into wide mouth glass jar; allow to cool. Cover and refrigerate. Use within two weeks or freeze.
It's good people, really good. I promise.
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