Homemade barbecue sauce
45 mTotal time
Very easyDifficulty
For 300 millilitersAmount
There are countless barbecue sauce recipes, but it is really hard to find one that truly lives up to expectations in terms of flavour and appearance.
The one we're sharing here has the perfect balance of sweetness and acidity, a slightly spicy kick at the end and that smoky touch we love in this sauce. What's more, its texture is wonderfully thick and glossy.
Best of all, it contains no refined sugar because we have used panela, and nothing of animal origin because it uses molasses (cane syrup) instead of honey.
It is perfect with tofu, seitan or fine and chunky textured soy dishes, and even on pizzas.
Categories
For 300 milliliters
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Notes
You can replace the ñora pepper pulp with smoked paprika. Each teaspoon of ñora pepper pulp would equal 1 tablespoon of smoked paprika.
This sauce keeps well in the fridge, if we keep it tightly closed.
Be very careful when stirring the sauce, as it can splatter.
Tap on the steps to mark them as done
- Step 1We put all the ingredients, except the ketchup, in a pot and stir well so that they are mixed homogeneously. We leave it on low heat for 5 minutes, until the sugar dissolves.
- Step 2Add the ketchup, cover it with a lid, and let it boil over low heat for 40 minutes, stirring often so it does not stick and is done evenly.
- Step 3After this time, extinguish the fire, let it cool, and put it in a container.
Notes
You can replace the ñora pepper pulp with smoked paprika. Each teaspoon of ñora pepper pulp would equal 1 tablespoon of smoked paprika.
This sauce keeps well in the fridge, if we keep it tightly closed.
Be very careful when stirring the sauce, as it can splatter.