HOMEMADE NO-COOK BBQ SAUCE

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Homemade No-Cook BBQ Sauce image

This is one of the easiest and tastiest BBQ sauce I have ever made. Great variations below, I really like the liquid smoke flavor added. Posting so I don't loose. From Eating Consciously blog.

Provided by Kozmic Blues

Categories     Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 8

1 (15 ounce) can tomato sauce
1/2 cup agave nectar (or honey)
1/4 cup molasses
1/2 teaspoon dried chipotle powder
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon ground ginger
salt and pepper, to taste

Steps:

  • Mix ingredients in a bowl.
  • For a spicier sauce - add 1/4 tsp cayenne pepper.
  • For a less spicy sauce - omit the chipotle.
  • For a sweeter sauce - use ketchup instead of tomato sauce.
  • For a less sweet sauce - use only 1/4 cup agave nectar.
  • For a smoky sauce - add a few drops of liquid smoke.
  • For a variation - add some minced garlic, freshly grated ginger, or lime juice.

Ssnij Pangyani
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This sauce is so easy to make and it tastes amazing! I've used it on chicken, pork, and beef, and it's always been a hit. I love that it's made with all natural ingredients and that it's gluten-free.


Andrew Livingston
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I'm not a huge fan of BBQ sauce, but this one is really good! It's not too sweet or tangy, and it has a nice smoky flavor. I've used it on chicken and pork, and it's been great both times.


Angel & Colter Conway
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This sauce is amazing! I've been using it on everything from chicken to fish to tofu. It's so easy to make and it always turns out great. I love that it's made with all natural ingredients and that it's gluten-free.


Chalres musa
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I made this sauce last night and it was delicious! I used it on chicken and it was the perfect complement to the meat. The sauce is tangy and sweet, with a little bit of a kick. I will definitely be making this sauce again.


Monique Walker
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This is the best BBQ sauce I've ever had! I love that it's so easy to make and that it doesn't require any cooking. I've used it on chicken, pork, and beef, and it's always been a hit. Thanks for sharing this recipe!