Gochujang Barbeque Sauce recipe

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Ingredients

½ white onion, chopped
3 pounds heirloom tomatoes, chopped
½ cup apple cider vinegar
¼ cup firmly packed light brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons soy sauce
1 tablespoon molasses
4 cloves garlic, crushed
1 ½ teaspoons lime juice

Nutrition Info

30.9 calories
carbohydrate: 7.1 g
cholesterol: : -
fat: 0.1 g
fiber: 0.7 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 116.5 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large saucepan over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.

  2. Fill a blender with the sauce. Puree until smooth.

  3. Strain sauce through a sieve and pour into sterilized Mason jars.

Recipe Yield

2 12-ounce jars

Recipe Note

This is a unique barbeque sauce I made using heirloom tomatoes from my backyard. For longer storage, can the sauce in a water bath. Make sure the water completely covers Mason jars, and the water reached a rolling boil for 15 minutes. If using the sauce within the next week, store it in the refrigerator.

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