So I love a good tangy barbecue, but sometimes you just want something sweeter. This is great on chicken wings or in the Pineapple Chicken recipe that I’ll be posting soon.
This recipe is very similar to the tangy barbecue recipe but with a few variations that make it have a sweeter flavor and a little less kick, but it’s still just as flavorful.
(Makes approximately 2 cups)
1 Tbsp extra virgin olive oil
3-4 cloves minced garlic
1 can tomato paste (6 oz.)
1/4 cup water
1 cup honey
3 Tbsp molasses
3 tsp clean Worcestershire sauce (most name brand sauces have artificial preservatives and corn syrup, so look at the label)
3/4 cup apple cider vinegar
1/2 cup brown sugar (I recommend sucanat or coconut sugar)
3/4 tsp sea salt
4 tsp chili powder
2 tsp paprika
1 tsp cayenne
1/4 cup pineapple juice
1/8 tsp ginger
1/8 tsp cinnamon
- Pour the olive oil into a sauce pan and place on medium heat.
- When the oil is warm, add the minced garlic and allow the garlic brown slightly (about 40 seconds) while stirring.
- Add the water and tomato paste to the garlic and stir until the paste and water have combined.
- Add the rest of the ingredients and stir until they are combined.
- Allow the mixture to start to bubble and then lower the heat to low/simmer for 20 min. The mixture will thicken as it cools.
- Once the sauce is cool, you can pour it through a strainer or puree it in a food processor to incorporate the minced garlic or just leave it as it is.
- Store in a glass container in the fridge for about two weeks.