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Spicy Barbecue & Dipping Sauce

What you need: 

1 tablespoon canola oil
2 small onions, chopped
1/4 cup chili powder
1/2 teaspoon cumin
2 teaspoons granulated garlic
1 cup vegan ketchup
3/4 cup vegan Worcestershire sauce
1 cup strong coffee
1/3 cup turbinado sugar
1/4 cup lemon juice
1/4 cup sliced pickled jalapenos, or more to taste
2 tablespoons juice from the pickled jalapeno jar
2 tablespoons yellow mustard
1 teaspoon salt

What you do: 

1) Cook the onions in the oil over medium heat until they are soft but not brown. Add the chili powder, cumin and garlic and cook and stir for 1 minute. Add everything else and bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Let it cool. If you like, strain out the chunks or whiz with a hand blender -- my family likes it left a little chunky. It's even better the next day.
Source of recipe: This was inspired by a recipe from "Smoke & Spice" by Cheryl and Bill Jamison, my carnivore husband's favorite cookbook. It makes a great sauce for chik'n or deep-fried tofu, or like the authors say, on baked potatoes or hashbrowns.

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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