Smoked Paprika and Probiotics are the secret to this impressive BBQ sauce! You'll find this recipe and other great recipes in the Healthy Condiments cookbook or the Cool Summer Treats and Healthy BBQcookbook.
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2 cups ketchup
1/2 cup sautéed onions
1/2 cup honey
1/4 cup raw apple cider vinegar
2 tsp. ground black pepper
1 Tbs. mustard powder
2 Tbs. smoked paprika
1 Tbs. molasses (unsulfured blackstrap)
1 tsp. vanilla extract
1 Tbs. tamari
Combine all ingredients in a high speed blender and mix well. Transfer to an airtight container and refrigerate. Use within 2 weeks.
Optional: If you would like to add the value of probiotics to your condiments, simply break open 1 capsule of probiotic per cup of condiment and mix in to condiment just before transferring to storage container. Leave at room temperature for 12 hours, then refrigerate. Condiments will become very thick from the probiotics, so it may be necessary to stir them well before using. If you do not care for the thick texture, or do not have probiotics to use, simply leave them out.
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