Again, in an effort to consume loads of beef we were given, I created a new barbecue sauce without tomatoes, gluten-free, of course. A little variety is the spice of life, right? Molasses along with sugar and salt is a great tomato-free substitute for ketchup when cooking. Skip the hot sauce and cayenne to create a milder version.
You can spice this sauce up or down to your liking. If you do not care for a spicy barbecue sauce definitely remove the cayenne and chipotle sauce. Or if a slightly mild sauce just remove one or the other. This sauce is not real hot (spicy), just a tad. Perfect for me, and can be made refined sugar-free!
1 teaspoon hickory liquid smoke (Wright's or Colgin)
1/2 cup agave nectar (or honey or sugar)
1 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon smoked paprika
1/4 teaspoon mace
1/4 teaspoon sea salt
15-20 turns freshly ground black pepper
1/2 cup pure dark molasses
Filtered water (may need)
Fruit juice of choice (orange, cranberry, pineapple) (if need)
In a medium size pan add enough oil to cover the bottom of the pan and preheat on medium heat. Add and sauté the onion and carrots until tender. Lower heat to medium-low; stir often.
Add garlic; stir and sauté an additional minute.
Add vinegar and spices; stir; add liquid smoke, molasses, agave; stir. Simmer for about 30 minutes; increase heat to medium-high and cook for 10 minutes, constantly stirring. At any point, if the mixture is too thick for your liking, add a bit of juice to thin the sauce.
Use a hand-held immersion blender to puree the sauce; or cool in the refrigerator for 20 minutes and use a counter-top blender.
Use sauce as needed, warm or at room temperature; and refrigerate leftovers, covered.
* For corn-free dieters use apple cider or rice vinegar.