Bourbon Spiked BBQ Sauce {Gluten-Free & Paleo}
1.5 Pints adjust servings
Adapted from How To Cook Everything
Ingredients
- 2 cups plain tomato sauce
- 1/2 cup [aflink u="http://amzn.to/K3cPG6"]coconut sugar[/aflink]
- 1 tbs [aflink u="http://amzn.to/19uRfG4"]tamari[/aflink] (or [aflink u="http://amzn.to/1a7zP2Z"]coconut aminos[/aflink] for paleo)
- 1/4 cup [aflink u="http://amzn.to/1j7Iyoq"]apple cider vinegar[/aflink]
- 1 garlic clove, crushed
- 1/2 cup bourbon (I used Bulleit)
- 1/4 tsp. [aflink u="http://amzn.to/KjrX1N"]liquid smoke[/aflink]
- 3 tsp chili powder
Instructions
- Place a medium sized sauce pan over medium heat.
- Add in your crushed garlic clove, tomato sauce and coconut sugar. Stir together until your coconut sugar dissolves completely.
- Add in your apple cider vinegar, bourbon, liquid smoke, tamari and chili powder. Stir together well. Bring the mixture to a boil and then turn down to a simmer.
- Simmer your mixture for at least 15-20 minutes. Your mixture will appear slightly thicker than when you started. It is going to thicken up even further as it cools.
- Remove your sauce from heat and allow to cool. Store in an airtight container in your refrigerator. This sauce should stay fresh for about two weeks.
- Use it as you would use any other BBQ sauce!
