This Homemade Smoky Apple Barbecue Sauce has a delicious sweet apple flavor with unexpected ingredients that give incredible flavor!
HOMEMADE SMOKY APPLE BARBECUE SAUCE
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 (120g) tomato puree/sauce
- 1/4 cup (60g) unsweetened apple juice
- 1/2 cup (120g) medium heat smooth/runny salsa
- 2 1/2 tablespoons (50g) pure maple syrup
- 3 tablespoons (45g) vegan worcestershire sauce
- 2 teaspoons (10g) liquid smoke
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons (20g) 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