- 1 tablespoon olive oil
- 1 large onion, diced
- 3-4 garlic cloves minced
- 1 teaspoon celery seed
- 24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
- 7-ounce jar of tomato paste (or a 6-ounce can)
- 2 tablespoon Sriracha – see note
- 1/4 cup cider vinegar
- 1/4 cup whole grain mustard
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 2 teaspoon liquid smoke
- Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.
- Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 20 to 30 minutes, stirring often.
- Taste the sauce and make sure you don’t want more of anything, you may want it more sweet, spicy, sour, salty. I like my BBQ sauce tangy and smoky, so I added another 1/4 cup of vinegar and another teaspoon of liquid smoke.
- Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.
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If you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.
Nutrition Information Per Serving
- Calories: 142
- Calories from Fat: 20
- Total Fat: 2.2
- Sodium: 323 mg
- Carbs: 28.6 g
- Dietary Fiber: 4.1 g
- Net Carbs: 24.5 g
- Sugars: 20.2 g
- Protein: 3.5 g