This sauce has a rich tomato-molasses base with a touch of peppery heat. Chicken, pork and even brisket will benefit from the addition of this delicious concoction. Try it with our This Little Piggy Pulled Pork recipe.
Category
Soups, Stews & Sauces, Soups, Stews, Sauces
Servings
4 People
Calories
182
Author:
Brittany Pitschman
Ingredients
- 5 ounces of tomato paste
- 1 ¼-cups of water
- ½-cup apple cider vinegar
- ½-cup of ketchup
- 3-Tablespoons of light brown sugar
- 3-Tablespoons of honey
- 1-Tablespoon molasses
- 1-Tablespoon Worcestershire Sauce
- 1-teaspoon spicy brown mustard
- 1-teaspoon chili garlic paste
- 1-teaspoon smoked paprika
- ½ teaspoon coarse salt
- ¼ teaspoon red pepper flake
Directions
- Pre-heat the 1 Quart Saucepan over medium heat.
- Add 5 ounces of tomato paste to the pan. Toast it over the heat for 2-3 minutes. Stir frequently to avoid burning.
- Add the remaining ingredients and stir to combine. Allow the mixture to come to a slow simmering boil.
- Cover the saucepan. Cook until steam just begins to escape from under the lid. Spin the lid to engage the Vapor Seal. Immediately reduce the heat to low.
- Continue cooking over low heat for 20-25 minutes.
- Remove the pan from the heat and allow the sauce to cool. Store in sterilized jars. The sauce will stay fresh for 1-2 weeks.
Recipe Note
Tip: This recipe is easily doubled to make a quart of barbecue sauce. Simply use the
360 by Americraft 2-quart saucepan. If you prefer a thicker sauce, after the cooking period, keep the pan on the heat, remove the lid and allow the liquid to reduce to desired consistency.
Hint: Chili garlic paste may be found in the Oriental foods aisle of your grocery store.