Umami Barbeque Sauce

The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 34 Calories

Ingredients

• ½ cup brown sugar
• ½ cup soy sauce
• ½ cup ketchup
• 1 tablespoon canola oil
• 1 ½ cups tomato juice
• ¼ cup Worcestershire sauce
• ¼ cup apple cider vinegar
• 2 tablespoons pineapple juice
• ¼ yellow onion, diced
• ½ cup pomegranate molasses
• ¼ cup sherry wine
• ½ shot brewed espresso
• 4 dried chipotle peppers

Recipe Instructions

Step 1

Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.

Step 2

Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.