Ok, folks, here it is. The bbq sauce to put on everything. If you’ve been following my blog for awhile, you know that my 2 favorite flavors are BBQ and Mexican. I cannot get enough of either, but #1 for me is always BBQ flavored dishes and the sauce is where it is at. I already have 2 BBQ sauces on the blog, a spicy molasses one and my super popular 5 Minute Barbecue Sauce. Now, those are both delicious, but this one is absolutely my favorite. It has everything I love in a bbq sauce…it has a perfect sweetness, acidity, smokiness, good touch of spiciness and a wonderful texture.
To create my very favorite homemade barbecue sauce, I added 2 ingredients you probably haven’t seen in a barbecue sauce recipe….apple juice and salsa. Well, I’m here to tell you, they both take the average barbecue sauce up a big notch. The salsa gives a nice kick of heat and depth of flavor and the apple juice gives a different kind of sweetness and tang and well, nice hint of apple flavor. The apple juice is subtle, not overpowering, but it’s a lovely hint of apple flavor that you’ll notice. That combined with liquid smoke and you’ve got yourself one addicting barbecue sauce.
It only takes about 5 mins to get the ingredients together and then you just let it simmer 10-20 minutes and that’s it. So good and so easy. Also, a bonus? It’s totally oil-free and fat-free!
I hope you all really love this Homemade Smoky Apple Barbecue Sauce as much as I do! I can’t wait to hear what you think!
Homemade Smoky Apple Barbecue Sauce
- 1/2 cup tomato puree/sauce
- 1/4 cup unsweetened apple juice
- 1/2 cup medium heat smooth/runny salsa I used Trader Joe's Tomatillo Yellow Chili Salsa, a medium heat is best here. Keep in mind whatever salsa and heat level you use is going to have that reflected in the bbq sauce
- 2 1/2 tablespoons pure maple syrup
- 3 tablespoons vegan worcestershire sauce I buy this vegan brand from Whole Foods or online
- 2 teaspoons liquid smoke I strongly recommend Colgin brand, I find it gives the best flavor
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons brown rice flour
- optional: 1 teaspoon blackstrap molasses this gives a nice flavor, but is optional if you don't care for molasses, which many people don't
- Add all of the ingredients to a small pot and whisk really well until smooth. If your salsa is chunky, then I would suggest blending all of the ingredients first, or your bbq sauce will be chunky and not smooth.
- Turn the heat to medium-high and bring to a simmer.
- Whisk, reduce the heat to low and put on a lid.
- Let it simmer for 10-20 minutes or so, until desired thickness is achieved. Stir a couple of times during the cooking process.
- I cooked mine for about 15 minutes and then let it cool half an hour. Keep in mind it will thicken some as it cools.
- After it has cooled for about half an hour, whisk again to break up any skin forming and then add to a jar and store in the fridge. It will thicken a lot in the fridge overnight, but reheating it gently over the stove will thin it back out some. Will keep for a couple of weeks.
Serving size: 1/4 cup Calories: 69.4 Fat: .1 g Carbohydrates: 16.9 g Sugar: 10.7 g Sodium: 254.1 mg Fiber: .6 g Protein: .5 g
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