Recipe courtesy of Jeff Lutonsky
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/3 cup reduced sodium Worcestershire sauce
  • 1/3 cup apple cider vinegar
  • 2 tablespoons amber agave syrup
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 1 tablespoon dark chili powder
  • 1 tablespoon garlic salt
  • 1 tablespoon liquid smoke
  • 2 teaspoons Mexican-style hot sauce
  • 2 teaspoons dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • One 28-ounce can no-salt-added whole plum tomatoes (pureed)

Directions

Watch how to make this recipe.

Combine the Worcestershire, vinegar, agave, onion powder, paprika, chili powder, garlic salt, liquid smoke, hot sauce, mustard, black pepper, garlic powder, cayenne and tomatoes in a medium sauce pot and bring to boil. Reduce the heat and simmer uncovered, stirring occasionally, until desired thickness is reached, 30 minutes to 1 hour.

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