Hellloooo summer!
This is my favourite time of year. I so enjoy Saturday afternoons spent relaxing at the beach, hiking, mountain biking, kayaking, or hitting up the local fruit stands.
The thing about summer that I most look forward to…backyard family barbecues. What’s not to love? Tasty eats, good conversation, and great company.
But have you ever wondered over to the table, with your plate full of colourful veggies, salads, and grilled goodies, to stop and read the labels on the bottles of barbecue sauce?
Well if you haven’t, let me fill you in. Store-bought barbecue sauces are often filled with refined oils, high-fructose corn syrup, and other unnecessary sweeteners.
While it’s fine to enjoy these things, sometimes, in moderation, it’s always nice to have alternatives. And the best alternatives are homemade ones.
If you Google homemade barbecue sauces, there are literally millions of recipes that come up, some healthy, some not so healthy. But most of them are pretty simple and all you need are some basic ingredients, a large stock pot, and an immersion blender. (A regular blender will work fine too, it’s just a bit messier.)
The process is pretty simple, there are only 3 steps:
- Whisk your ingredients together in the stock pot.
- Simmer over medium-low heat for 20-60 minutes (depending on the recipe and your preferred
thickness). - Blend with your immersion blender.
That’s it.
I usually make sauces in large batches, keep some in the fridge, and then freeze the rest so that I don’t run out. And I usually make a few different ones so that I can cook my meats fairly plain and then use the sauces to vary flavours.
This Paleo Chipotle Barbecue Sauce is one my favourites, you can literally use it on anything. I love using it on pulled pork, grilled chicken, and ribs.
It’s very easy to make and you don’t even need a blender. BAM!
Give this recipe a try and let me know what you think by sharing your comments on my Facebook page. And if you’d like me to come up with a healthier version of your favourite barbecue sauce, feel free to ask me by posting there as well, I love a challenge. 🙂
Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings |
servings
|
- 1 1/2 cups chicken broth
- 3 cloves garlic minced
- 1 can tomato paste 156 ml / 5.5 oz
- 1/4 cup honey
- 1 tbsp apple cider vinegar
- 2 tbsp old-style grainy mustard
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp chipotle powder
Ingredients
|
|
- Add the chicken broth and garlic to a medium-sized sauce pan. Bring to a boil over medium heat and simmer for 5-minutes.
- Add the remaining ingredients to the sauce pan and whisk until the mixture is evenly combined.
- Bring the mixture back to a boil and then reduce heat to low.
- Simmer on low for 20-minutes, whisking occasionally.
- Let the sauce cool, pour it into a mason jar, and store it in the fridge for up to one month.
If you like your sauce thicker, let it simmer longer.
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