Sweet Thai Chipotle BBQ sauce

My family loves barbeque sauce on everything from chicken wings to a sandwich spread, and of course, licked off fingers! But this momma doesn’t like all of the additives and extra sugar in most commercial brands so we decided to make our own using antioxidant-rich tomato products, lots of great anti-inflammatory spices and unrefined sweeteners that have loads of health-boosting properties. This version is sweet and smoky, and has a delicious Thai flavour. Leftovers keep well jarred and refrigerated for up to 4-5 days.


Sweet Thai Chipotle BBQ sauce

  • 1 1/2 cup pure tomato puree (jarred or canned is great, just look for versions without added sugar)
  • 2 tablespoons tomato paste
  • 3 tablespoons mustard (grainy, Dijon, regular, etc)
  • 1/8 cup coconut sugar (you can use molasses or natural brown sugar instead)
  • 3 tablespoons raw honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon virgin coconut oil
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each of: ground chipotle, granulated roasted garlic, ground ginger
  • 1/4 teaspoon each of: allspice, dried chilies, oregano
  • Sea salt and black pepper to taste
  • 3-5 teaspoons sesame oil (to be added at the end)

Combine all of the ingredients (except the sesame oil) in a small saucepan. Cook on medium heat until it begins to simmer. Lower the heat to a low setting and let the sauce simmer for about an hour, with the lid partially on, stirring often, until it has reduced to about 1/2 or 2/3 of its original volume. Taste the sauce from time to time and adjust for additional salt, pepper, sweetness or spicy heat that is desired. At the end, stir in the sesame oil one teaspoon at a time, tasting the sauce until desired flavour is obtained. Remove from heat and enjoy!


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