Gochujang Barbeque Sauce

This is a unique barbeque sauce I made using heirloom tomatoes from my backyard. For longer storage, can the sauce in a water bath. Make sure the water completely covers Mason jars, and the water reached a rolling boil for 15 minutes. If using the sauce within the next week, store it in the refrigerator.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 31 Calories

Ingredients

• 1 tablespoon molasses
• 2 tablespoons soy sauce
• 4 cloves garlic, crushed
• 3 tablespoons Worcestershire sauce
• 1 ½ teaspoons lime juice
• ½ cup apple cider vinegar
• ½ white onion, chopped
• ¼ cup firmly packed light brown sugar
• 3 tablespoons gochujang (Korean hot pepper paste)
• 3 pounds heirloom tomatoes, chopped

Recipe Instructions

Step 1

Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.

Step 2

Fill a blender with the sauce. Puree until smooth.

Step 3

Strain sauce through a sieve and pour into sterilized Mason jars.