I know, I know, it’s fall and that means barbecue season is over. But aside from being awesome to slather on your grill foods, barbecue sauce seems pretty autumnal to me. Full of molasses and rich tomatoey goodness, it’s hearty and if you add spice like I do, it’s hot! Capsaicin—the active ingredient in chilli peppers-revs your metabolism, flushes out toxins, and gives you that irresistible sweat-on-the-upper-lip look. Sexy kinda.
Long live the barbecue season is all I’m saying. I made this barbecue sauce with an abundance of hot pepper, thus the name “triple threat.” It’s a tangy sauce, not a smokey one, which means you can make it even if you don’t have any liquid smoke on hand. Woo! Also, it doesn’t take a lot of time to make, and it’s better for you than its sugary, salt-laden store bought counterpart. Triple win.
Triple Threat Barbecue Sauce
Time: 60 minutes | Yields: 3 Cups
You will need:
- 1 tablespoon coconut oil
- 1 medium-sized yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 1 teaspoon red pepper flakes
- 1 minced fresh hot pepper, seeds removed
- 2 teaspoon smoked paprika
- ¼ teaspoon salt
- 1/3 cup molasses
- 2 tablespoons organic coconut sugar (traditional cane sugar will do if you must)
- 1/3 cup apple cider vinegar
- 2 teaspoons soy sauce
- 2 teaspoons prepared yellow mustard
Step two: Transfer to a small pot, add all other ingredients and cook, covered, on medium-low for 30 to 60 minutes. The longer you cook it, the richer and thicker it will get, but if you’re pressed for time, I understand.
This sauce is very versatile. I baked tofu in it and had it for dinner. The next day, I took the left-over tofu and wrapped it up with some baked kabocha squash and raw kale avocado salad. I mean, can you get more autumnal than that? I had left over sauce, which keeps in the fridge for up to a week and is perfect for marinading and dipping.