The Best SCD BBQ Sauce

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There are two very different schools of thought when it comes to BBQ sauce; tomato base and sweet or vinegar base and spicy. Growing up in the Midwest so close to Tennessee, I have a soft spot in my heart for tomato base and sweet BBQ sauces. It wasn’t until Culinary School in North Carolina that I discovered this very different vinegar base and spicy BBQ sauce. I have grown fond of the vinegar and spice over my years in the Carolinas. While brainstorming to make an SCD compliant BBQ sauce I had to go with my heart. This BBQ sauce is real deal lip smacking good! The char on the onions imparts a classic smokey flavor, while the honey adds a nice sweetness throughout, that’s followed by a kick of lingering subtle spice. Just be sure to pick a brand of whole tomatoes and tomato paste that don’t have added sugars or colorings so they are SCD legal. This sauce goes best with warm days, grilling out, and good company. Happy BBQing!  

The Best SCD BBQ Sauce

Serves 12
Prep: 10 min                       
Cooking: 40 min                                                                                                                                                                                          Total: 50 min
Beginner

Ingredients:

2 Cups whole tomatoes, no sugar or colors added (I use Jovial)

¾ Cup honey 

¼ Cup white vinegar

¼ Cup apple cider vinegar 

¼ Cup tomato paste, no added sugars (I use Bionaturae) 

2 Small yellow or white onions, charcoal grilled and pureed

1 tsp. salt

½ tsp. paprika

½ tsp. cayenne 

½ tsp. chili powder 

½ tsp. fresh black pepper

1 tsp. Dijon mustard 

1 Clove garlic, grated

      Method Of Prep:

  1. Gather and prep all ingredients.
  2. Grill onions, preferably over a charcoal grill, until cooked through and nicely grill marked. The goal here is to impart that classic smoked BBQ flavor without using liquid smoke.
  3. Set up your high-speed blender with the standard blade attachment.
  4. Add whole tomatoes and onion on high until it becomes a smooth puree. Set aside.
  5. Grab a medium saucepan and add all ingredients.
  6. Bring to a boil. Once boiling, reduce heat to a simmer.
  7. Allow sauce to simmer until it reduces by half and is nice and thick, about 35-40 minutes. Be sure to occasionally stir so it doesn’t stick to the bottom of the pan and burn.
  8. Cool completely before storing in an airtight container in the refrigerator for up to two weeks.

                         

Nutrition Facts:
Calories- 94
Carbs- 23.4 g
Fat- 0.1 g
Protein- 1 g