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The Fewd Vault

Fresh vegan barbecue sauce

Yield: 10 cups
Total Time: 4 hours
Categories: condiments gluten-free veg

Ingredients

  • 1 gallons fresh tomatoes
  • 1 cup white wine
  • Splash of red wine
  • Enough water to cover tomatoes
  • 3 tbsp olive oil
  • 3 onions, all colors
  • 1/2 bulb garlic
  • 2 small bell peppers
  • 2 jalapeños
  • 1 Sriracha pepper
  • 3 Serrano peppers, whole (including seed)
  • 1/4 cup tamari
  • 1/8 cup prepared horseradish
  • 1/4 cup dark brown sugar
  • 2 heaping tsp molasses
  • 2/3 cup apple cider vinegar
  • Good drizzle honey
  • 2 lemons, juiced
  • Powdered Chipotle, cayenne, chili, and paprika
  • Cumin
  • Salt, pepper
  • 1 heaping tsp ginger
  • 1/2 bulb finishing garlic

Instructions

  1. Chop up the tomatoes, place in a pot. After adding the wine, add enough water until the tomatoes are covered. Start simmering.
  2. Meanwhile, chop up the fresh peppers, garlic, and onions, then sautee them in olive oil.
  3. Add to the tomato mix, and stew for at least an hour.
  4. Puree the mixture using an immersion blender, then add all seasonings except for the finishing garlic.
  5. Reduce the sauce for another hour or two. Allow to cool before adding the finishing garlic so it doesn't cook off.
  6. Run the sauce through a strainer before canning to ensure it had a nice consistency.