Vegan Barbecue Sauce

Vegetables

• 2 yellow onions (large dice)
• 2 tablespoons garlic (minced)
• 1 fresno chile (small dice)
• 2 tablespoons avocado oil (for sautéing)

Spices & Seasonings

• 1 tablespoon cumin (ground)
• 1 tablespoon coriander (ground)
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon cloves (ground)
• 1 teaspoon liquid smoke
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (fine, freshly cracked)

Sauce Base

• 2 cups tomato paste
• 2 cups apple cider vinegar
• 3 cups water
• 1 cup ketchup
• 1 cup brown sugar
• ¼ cup molasses
• ¼ cup vegetarian worcestershire sauce

Instructions

1. Cook the Aromatics: Heat the avocado oil in a large Dutch oven over medium heat. Add the onions and cook until softened and translucent, about 8 minutes. Stir in the garlic and Fresno chile and continue cooking for another 5 minutes.2 tbsp avocado oil, 2 onions, 2 tbsp garlic, 1 fresno chile
2. Bloom the Spices: Stir in the cumin, coriander, smoked paprika, chili powder, cloves, and tomato paste. Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens slightly and the spices become fragrant.1 tbsp cumin, 1 tbsp coriander, 1 tbsp smoked paprika, 2 tsp chili powder, 1 tsp cloves, 2 cups tomato paste
3. Deglaze the Pot: Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon. Simmer until the vinegar has reduced by about half.2 cups apple cider vinegar
4. Build the Sauce: Stir in the water, brown sugar, ketchup, molasses, liquid smoke, and vegetarian Worcestershire sauce. Bring to a gentle boil, reduce the heat to low, and simmer uncovered for 30 minutes, stirring occasionally.3 cups water, 1 cup brown sugar, 1 cup ketchup, ¼ cup molasses, 1 tsp liquid smoke, ¼ cup vegetarian worcestershire sauce
5. Blend Until Smooth: Carefully blend the sauce using an immersion blender or standard blender until completely smooth.
6. Season and Finish: Taste and adjust the salt and pepper if needed. Cool before storing.1 tsp kosher salt, ½ tsp black pepper