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Gochujang Barbeque Sauce

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"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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Ingredients

35 m servings 31
Original recipe yields 24 servings (2 12-ounce jars)

Directions

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  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.

Footnotes

  • Cook's Notes:
  • It is easy to make adjustments to your own personal taste as well as compensate for different heirloom tomatoes.
  • Add a little more brown sugar for sweetness, a little more vinegar for tang, or more Korean gochujang for spice.

Nutrition Facts


Per Serving: 31 calories; 0.1 7.1 0.6 0 116 Full nutrition

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