Umami Barbeque Sauce recipe

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Ingredients

1 tablespoon canola oil
¼ yellow onion, diced
¼ cup sherry wine
1 ½ cups tomato juice
½ cup soy sauce
½ cup pomegranate molasses
½ cup ketchup
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
2 tablespoons pineapple juice
½ shot brewed espresso
4 dried chipotle peppers
½ cup brown sugar

Nutrition Info

34.2 calories
carbohydrate: 7 g
cholesterol: : -
fat: 0.5 g
fiber: 0.2 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 378.5 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium-high heat. Add onion, cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers, bring sauce to a boil.

  2. Reduce heat to low until sauce is just simmering. Add brown sugar, stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.

Recipe Yield

3 1/2 cups

Recipe Note

The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood.

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