After a too-long hiatus on making my own condiments, I decided to tackle barbecue sauce.
Barbecue sauce is a very personal choice. There are almost as many variations on barbecue sauce as there are people who eat it. I don’t like mine too sticky or sweet. So when I found a tangy coffee sauce recipe that sounded good, I figure it was time to try it. All it calls for is to mix a few basic ingredients together and simmer. I can do that!
It took less than 20 minutes to make the sauce, and not long to eat it all. Once the sauce was cool, I poured it over tofu to marinade. I then made baked tofu and added it to grains and veggies for a quick and easy rice bowl.
Makes about 2 cups
- 1 cup no-salt-added ketchup (I used store bought since I don’t use it much, but you could make your own)
- 1 cup brewed coffee
- 2 tablespoons dark brown sugar
- 1 teaspoon onion powder (I grated some fresh onion)
- 1 teaspoon garlic powder(I grated some fresh garlic)
- 1 teaspoon chili powder
- 1 1/2 teaspoons black pepper
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons lower-sodium soy sauce
- Combine ketchup, coffee, brown sugar, onion powder, garlic powder and chili powder in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.
- Remove from heat; stir in pepper, balsamic vinegar and soy sauce.
Other barbecue sauce recipes (I haven’t tried these but they all sound good):
- Beer barbecue sauce
- Whiskey barbecue sauce
- South Carolina barbecue sauce (for mustard fans)
- Mango Habanero barbecue sauce (hmmm, next time???)
What is your favorite style of barbecue sauce?