With the 4th of July upon us, our thoughts stray to celebrations both patriotic and epicurean. And I can think of no other food that epitomizes this holiday quite so much as barbeque does. Sadly, most commercial barbeque sauces are laden with excessive artificial (and harmful) sweeteners and preservatives. Luckily, this homemade stuff takes just minutes to prepare and is far superior in both taste and nutrient profile. The tanginess of cider-vinegar pairs wonderfully with just the right touch of molasses and honey, and fresh onions and garlic add a unique depth of flavor.
So, whether you fancy succulently sticky ribs; flame-kissed chicken; juicy, charbroiled burgers; or vegetarian fare, this barbeque sauce will be a welcome addition to your star-spangled spread and will have all your guests licking their fingers and asking for more.
Ingredients
Makes approximately 2 cups
6 ounces tomato paste
1/2 cup unpasteurized apple cider vinegar
2 tablespoons water
2 tablespoons raw honey or grade B maple syrup (or to taste)
2 tablespoons unsulphured molasses (or to taste)
1/2 cup chopped onion
2 cloves garlic
1 teaspoon sea salt
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red chili flakes (optional)
Preparation
Place all ingredients in the bowl of a food processor, and process until smooth. Transfer to a small pot, and bring to a low boil. Reduce heat, and simmer, stirring occasionally, for 15–20 minutes. Taste, and adjust flavors to your preference.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products
