If you are looking for an all-purpose go-to barbecue sauce look no further. This recipe from Leah Bradley will carry you through the rest of the summer. The best part is this tangy, sweet sauce works on all types of protein from chicken, pork, burgers or even fish. You can literally put it on anything. I encourage you to do so.
- 1 cup Olive This! Black Cherry Balsamic Vinegar
- 1 small white or yellow onion, minced
- 1 1/2 cups ketchup
- 2 tablespoon Worcestershire sauce
- 1/4 cup molasses
- 1/2 cup brown sugar
- 2 tablespoons Olive This! Baklouti Olive Oil
- 2 tablespoons dry mustard
- 2 teaspoons granulated garlic
- 2 teaspoons smoked paprika (mild or spicy)
- 2 teaspoons cayenne (optional for the extra kick)
- 2 teaspoons kosher salt
- Fresh ground pepper to taste
Heat the baklouti olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, black cherry valsamic vinegar, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, cayenne pepper, black pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Makes approximately 3 cups
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