Smoky Honey BBQ Sauce
We decided to make a barbecue sauce that doesn’t use ketchup as a base. I know, it’s unconventional, but ketchup brings its own flavor profile to the table and we wanted to create something that wasn’t dependent on using a specific, pre-mixed ingredient. Not all ketchups are made the same, and consistency is the key to menu building.
This sauce is a marriage of sweet and savory. Made with Smoky Honey BBQ blend, the sweetness is heightened by the addition of cherries and the smoke is enriched by a finishing toss of smoked salt. It goes well with just about anything you can put it on; we love it with seafood, but it’s also terrific on chicken, beef, pork, tofu, seitan, or vegetables.
2 Tablespoons butter (or a combination of butter and olive oil)
1 medium yellow onion, diced
2 teaspoons California Roasted Granulated Garlic
2 cups unsalted tomato sauce
1/4 cup cider vinegar
1 1/2 cups roughly chopped frozen, pitted cherries
3 Tablespoons Granulated Molasses
1/4 cup Smoky Honey BBQ, plus more to taste
1 Tablespoon Ancho Chile Powder
2 teaspoons Ground Yellow Mustard
2 teaspoons Ground White Pepper
1/4 teaspoon Cayenne Chile Powder
1/2 teaspoon Smoked Bourbon Barrel Salt Flakes, or to taste
1. Melt butter in a saucier or saucepan, warmed over medium heat. Add diced onion and cook until soft and golden, about 5 minutes. Add California Roasted Granulated Garlic and cook for another minute, until the flavor has opened and it is aromatic.
2. Pour in tomato sauce, cherries, cider vinegar, Granulated Molasses, Smoky Honey BBQ blend, Ancho Chile Powder, Ground Yellow Mustard, Ground White Pepper, and Cayenne Chile Powder. Stir to combine. Bring to a boil, then reduce heat and simmer on low until preferred thickness, 20-30 minutes.
3. Let sauce cool for a few minutes, just so you won’t burn yourself if anything splashes, and then put all ingredients in a blender. Blend until smooth, then taste to adjust seasonings. Add 1/4 to 1/2 teaspoon Smoked Bourbon Barrel Salt Flakes, or additional Cayenne Chile Powder or Smoky Honey BBQ as desired.
4. Cool completely and place in a jar. Can be stored in the refrigerator for up to one month.
