Karen’s All Natural Smoky Apricot-Tomato Barbecue Sauce

Better than store-bought bottled – yes you can make your own BBQ sauce at home! This is the best down-home All American Barbecue Sauce - smoky and not too sweet.

Prep Time20

Cook Time30

Total Time47

Course: side bbq sauce, side sauce

Cuisine: American

Keyword: barbeque sauce with apricots, tomatoes and chiles, Best homemade bbq sauce

Servings: 1 tablespoon portions; makes about 2 cups

Ingredients

2 teaspoons safflower oil* or neutral non GMO oil
1 1/4 cup sweet onions peeled, chopped 1/4" dice
5 cloves fresh garlic peeled, chopped (2 T.)
2/3 cup fresh apricots pitted, chopped (or can use 1/2 cup dried)
1/2 teaspoon mustard seeds
1/3 cup coconut palm sugar or light brown sugar
2 tablespoons dark molasses organic if possible
1/2 teaspoon smoked paprika
1 tablespoon dried Pasilla chile* soaked, seeded and chopped
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon italian seasoning crumbled
1/4 cup strong coffee
1 teaspoons liquid aminos Bragg or tamari sauce
3 tablespoons tomato paste
14.5 ounces fire roasted chopped tomatoes canned, organic
1/2 teaspoon sea salt or to taste

Instructions

In a heavy two quart non reactive pot, sauté onion until translucent in oil over low heat for 5 minutes. Add garlic, raise heat to medium-low. Cook 10 minutes until just lightly colored. Add the next 13 ingredients (fresh apricots through fire roasted tomatoes) one by one and give a big stir.
Bring to a boil, then reduce to a simmer and cook for 30 minutes, uncovered - stirring from time to time (to prevent scorching on the bottom of the pot.)
Add water when needed, when becomes too thick 1/4 cup at a time, up to 3/4 cup for the right consistency. Taste and season with sea salt. Cool slightly - pulse in a food processor for a finer barbecue sauce (I do this.)
Add a tablespoon of good whisky if you like to the finished sauce.
Serve warm - it's nice that way, or refrigerate in a glass air- tight container. Will say fresh for up to one month - yes, you can freeze some - or "can" in ball jars for longer shelf stable storage.

Notes

* With concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

*Dried Pasilla Chiles - these are moderately spicy chiles that add natural smokiness. You can substitute ground chiles such as Ancho Chile Powder or Chipotle Chile Powder (a little spicier.)

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition