The basic barbecue sauce is made by simmering together a tomato base (e.g. tomato puree or ketchup), and adding a little sweet (e.g. molasses or sugar), salty (e.g. salt or Worcester sauce), spicy (e.g. paprika or chili), smoky (e.g. chipotle), some acidic (e.g. apple cider vinegar). This recipe is incorporates hard apple cider and is adapted from an Angry Orchard recipe. The cider adds another level of sweet and tangy flavors.
- 2 cups hard apple cider
- 2 tsp ground black pepper
- 6 garlic cloves, minced
- 1 dried bay leaf
- ½ tsp ground cinnamon
- 2 tbsp chili powder
- 1/2 cup light brown sugar
- 3 cups apple cider vinegar
- 1 12 oz can tomato puree
- ½ cup molasses
- 2 tbsp smoked salt
- Combine all ingredients together in a small saucepan.
- Bring mixture to a boil and reduce to low. Cook on low for 30 minutes.
- Remove from heat and let it cool to room temperature.
- Remove the bay leaf and discard.
- Blend with an immersion blender to smooth.
- Store in an airtight container in fridge for up to 1 month.