Ingredients
- 1/3 cup reduced sodium Worcestershire sauce
- 1/3 cup apple cider vinegar
- 2 tablespoons amber agave syrup
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 1 tablespoon dark chili powder
- 1 tablespoon garlic salt
- 1 tablespoon liquid smoke
- 2 teaspoons Mexican-style hot sauce
- 2 teaspoons dry mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- One 28-ounce can no-salt-added whole plum tomatoes (pureed)
Directions
Combine the Worcestershire, vinegar, agave, onion powder, paprika, chili powder, garlic salt, liquid smoke, hot sauce, mustard, black pepper, garlic powder, cayenne and tomatoes in a medium sauce pot and bring to boil. Reduce the heat and simmer uncovered, stirring occasionally, until desired thickness is reached, 30 minutes to 1 hour.
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By Mmmm....Num, nums!
Boise, ID
on April 25, 2013
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This did not taste good at all. I was really disappointed after using such large quantities of my seasonings in this. I love the idea of the recipe, but I will stick with my homemade BBQ sauce recipe and control the quality and quantity of ingredients I put in it.
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