Tomato-Free BBQ Sauce
Indulge in the bold flavors of my Tomato-Free BBQ Sauce, a tantalizing twist on tradition. Bursting with sweet, spicy, and tangy notes, this sauce is a symphony of innovation, inviting you to savor a daring departure from the ordinary.
Equipment
- Saucepan
- Blender or immersion blender
Ingredients
- 1 large sweet potato peeled and diced
- 2 tablespoons Pineapple Juice or Tamarind Paste
- 1 onion chopped
- 2 cloves garlic minced
- 1/4 cup apple cider vinegar
- 1/4 cup molasses or brown sugar
- 2 tablespoons mustard yellow or Dijon
- 2 tablespoons Worcestershire sauce ensure its vegan if needed
- 1 tablespoon liquid smoke
- Salt and pepper to taste
- Optional: chili powder or cayenne pepper for heat
Instructions
- Start by steaming or boiling the diced sweet potato until tender. Once cooked, mash it into a smooth puree and set it aside.
- In a saucepan over medium heat, sauté the chopped onion and minced garlic until they turn golden brown and fragrant.
- Lower the heat and add the Pineapple Juice or Tamarind Paste, apple cider vinegar, molasses or brown sugar, mustard, Worcestershire sauce, liquid smoke and a pinch of salt and pepper. Stir well to combine.
- Incorporate the sweet potato puree into the mixture, stirring continuously to ensure it blends seamlessly.
- Allow the sauce to simmer gently for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency.
- For an extra kick, sprinkle in chili powder or cayenne pepper according to your preference. Taste and adjust the seasoning as needed.
- For a velvety texture, transfer the sauce to a blender and blitz until smooth. Alternatively, you can use an immersion blender directly in the saucepan.
- Once blended to perfection, let the sauce cool slightly before using it to glaze your favorite grilled meats, vegetables, or tofu.
Notes
You can use Cornstarch or Arrowroot Powder for thickening the sauce if desired.