Homemade BBQ sauce (none of that processed crap)

Not gonna lie, this recipe brought a tear to my eyes because it’s sooo good (you know the recipe is good when the chef is low-key crying). You can put it on anything: chicken, beef, pork. You can put it on me (whatever you’re into). Anyways, sorry for going off-topic, let’s get down to business.

I was always a huge BBQ fan ever since I was 6. The sweet, sour and lightly smokey flavor never leaves me. A couple weeks ago, I was curious what the ingredients were. When I read the ingredients, I was shocked at how much modified crap was inside: High Fructose Corn Syrup? Potassium Sorbate??? So much processed ingredients! This is insane!! So, I decided to put my spin on my favorite sauce.

My version has a more smokey scent and taste. The same sweet and sour taste, but it’s all natural ingredients (keeping it clean here folks). I used diced tomatoes, Dijon mustard and maple syrup to match the taste. For the smokey taste and aroma, I used smoked paprika (you can use liquid smoke too. I just didn’t have it). Lastly, for the extra kick,  I added a small amount of cayenne pepper powder and black pepper (you can add more or less depending on your spice tolerance).

When you take a sample of my BBQ sauce, it has a fresh, balance taste of sweet and sour, followed by a tingle on your taste buds from the black pepper and cayenne pepper with a smooth smokey finish from the paprika. Trust me, you will think BBQ sauce in a whole new way.

 

Ingredients:

2 cups canned, diced tomatoes

1 cup maple syrup

1/3 cup Dijon mustard

2 tablespoon onion powder

2 tablespoon garlic powder

2 tablespoon paprika

2 tablespoon smoked paprika

2 tablespoon Worcester sauce

1 teaspoon salt

1 teaspoon black pepper (optional)

1 teaspoon cayenne pepper (optional

Directions:

  1. Put all ingredients in a blender
  2. Blend until smooth (around 30-40 seconds). Easy as that

 

This recipe makes approximately 3 cups. This can last in the fridge for up to 3-4 weeks (but I’m pretty sure you can finish it before it goes bad).

 

 

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