DAIRY-FREE • EGG-FREE • NUT-FREE • VEGAN • VEGETARIAN
OPTION: COCONUT-FREE
MAKES 1¼ cups (300 g)
PREP TIME: 5 minutes
COOK TIME: —
So many barbecue sauce recipes require you to cook down the ingredients and then cool the sauce before you can slather it on a burger. That’s a lot of work, so I do it this way instead.
⅓ cup (80 ml) balsamic vinegar
⅓ cup (80 ml) water
1 (6-oz/170-g) can tomato paste
2 tablespoons coconut aminos
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon finely ground sea salt
¼ teaspoon ground black pepper
Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.
THAW IT: Set in the fridge to thaw completely before using.
make it COCONUT-FREE:
Replace the coconut aminos with soy sauce, omit the salt, and add 1 tablespoon of confectioners’-style erythritol or 3 drops of liquid stevia.
Per tablespoon:
calories: 11 | calories from fat: 1 | total fat: 0.1 g | saturated fat: 0 g | cholesterol: 0 mg
sodium: 66 mg | carbs: 2.1 g | dietary fiber: 0.4 g | net carbs: 1.7 g | sugars: 1.1 g | protein: 0.4 g
FAT:8%
CARBS:76%
PROTEIN:16%
