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.
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
- Put all ingredients in a blender
- 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).