WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, July 30, 2013

BBQ Sauce- corn-free, gluten-free, tomato-free, soy-free, dairy free, nut and seed free, shellfish free.


This one of those things that I just never write down, but decided to write it down this time. In the "before elimination days" I would make this with diced peppers, onions, tomato sauce, tomato paste.. and simmer for hours. Then puree all the veggies. But, these days using Abby's no-tomato ketchup really speeds up the process. As we weeded out products with hidden corn my ingredients of choice have changed, but we are all still pleased with the final product. For best result, make this the day before. I find a day in the fridge really helps the flavors mellow and meld together.

BBQ Sauce-


1 Tablespoon grapeseed
3 cloves garlic, finely minced
2 Tablespoons dehydrated onion(or 1/4 cup fresh finely minced onion)
1 teaspoon cayenne pepper
1 tablespoon paprika(smoked paprika if you have a safe one)
1 dash ground allspice
1 dash ground cloves
1 cup no-tomato ketchup(recipe on my blog)(or regular safe for you ketchup)
1/4 cup water
1/4 cup cider vinegar
2 Tablespoons blackstrap molasses
1/3 cup firmly packed brown sugar
1 Tablespoon fresh lemon juice
salt to taste
2 teaspoons coconut amino's
1/2 teaspoon English-style dried mustard(or fresh ground mustard seed)
1 bay leaf
Directions
Heat the oil in a medium saucepan over medium heat. Stir in the garlic(and onion if you used fresh)saute till softened. Add everything else to the garlic and oil. Stir occasionally and simmer on low for 30-45 minutes. Remove bay leaf and ready to use.


This is spicy and sweet. A dark Kansas City style sauce. Reduce cayenne for less spice. Increase brown sugar more sweetness. Increase ketchup for more mild sauce. I tend to taste as I add spices and then once it heats up and add or reduce the amount of spices depending on what I am using the sauce on. I find this keeps well in the fridge for a week or two or freezes very well.

If the little bits of onion and garlic are bothersome, you can puree or strain. We like them.


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