Gochujang Barbeque Sauce

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.

By Naomi Gutierrez

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
24
Yield:
2 12-ounce jars
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • 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.n

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  • Fill a blender with the sauce. Puree until smooth.n

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

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; protein 0.6g; carbohydrates 7.1g; fat 0.1g; sodium 116.5mg. Full Nutrition
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