I’m not a big fan of barbecue sauce, I like some of them, but most of them don’t convince me. On the other hand, Alberto loves it.
Ingredientes
Scale
- 2 tazas de tomate triturado (700 g)
- 1/2 taza de azúcar de caña, coco o moreno (100 g)
- 1/2 taza de sirope de arce o agave (160 g)
- 1/4–1/2 taza de agua (65–125 ml), (ver notas)
- 3 cucharadas de vinagre de manzana
- 2–3 cucharadas de pimentón (ver notas)
- 2 cucharadas de tamari o salsa de soja
- 1 cucharada de mostaza
- 1 cucharada de ajo en polvo
- 1/4 cucharadita de pimienta negra molida
Instructions
- Put all the ingredients in a pot or saucepan and stir until well combined.
- Cook over high heat until it starts to boil and then over low heat for 15 minutes. We put a lid on it, but left a small opening.
- Remove from heat and let cool to room temperature.
- Store in an airtight container in the fridge for at least 1-2 weeks.
Notes
- Add more or less water depending on how thick you want your sauce. We add 1/2 cup (125 ml).
- We use 3 tablespoons of paprika, but it seems to me that it was milder than the one we used in Spain, so I recommend you add it little by little until it is to your liking.
- You can use other sweeteners, vinegars or spices that you have at home.
