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Turn Up the Heat Molasses BBQ Sauce

I learned this recipe in Mary Shaw's excellent "Main Course".  The BBQ sauce has a kick and can be used when grilling meats or on beans.  I like it mixed in with cooked pink beans.

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
6-ounce can tomato paste
1/4 cup apple cider vinegar

1/4 cup
maple syrup
4 teaspoons molasses

1 teaspoon Dijon mustard
pinch of chipotle chili powder or cayenne
1/2 cup bean cooking liquid or water
1 teaspoon sea salt

Heat oil in a large skillet.  Sauté onion and garlic until soft.   Whisk together tomato paste, vinegar, syrup, molasses, mustard, chili powder and liquid in a bowl.  Add the tomato sauce to onions and simmer on low about 10 minutes until it thickens.  Taste and adjust seasonings or add extra water if needed.

Preparation time:  20-30 minutes
Makes 4-6 servings

14 Comments:

Liza Dudd
Hi! Our entire family loves watching your shows-we look forward to each new one. However,we have one complaint. We have never see anyone washing their hands before starting to cook. We all find this a very important part of cooking, especially to ensure that the food really is the best it can be, in addition to being clean. Thanks for the wonderful show- this bbq sauce will be great for a vegetarian fourth of july!
July 3, 2009, 2:04 pm

Gina
Am I the only one who noticed Steve had bed head in this video? haha This sauce looks so good!!
July 3, 2009, 6:33 pm

Lily C.
I really like your webisodes! As for me, I don't need an extra few seconds added to them for hand-washing before cooking. During cooking, like touching meat and then other things, is fine but I trust that you and your family practice good hygeine before the cameras start rolling! Thanks for good recipes and good food.
July 3, 2009, 6:56 pm

Valerie L.
This looks great! We love BBQ sauce. One question - how does it keep? Could I make a bunch and store it in the fridge? Thanks!
July 3, 2009, 9:28 pm

Cynthia Lair
Should keep a week or two in the fridge. Keep time always depends on how often the container was opened and if any foreign substance was introduced. This sauce is easily freezable too.
July 4, 2009, 9:55 am

Barbara Ellis
Mmmmmm. I'm making a vat of this. Quadruple the recipe should do it. On an almost completely unrelated note, I have a friend who works out a LOT and loses a lot of salt (sometimes you can see it recrystalize on his forehead!). He needs to get minerals into himself but doesn't like to take supplements. What's the whole food way of replenishing minerals? Love your stuff!
July 6, 2009, 9:04 am

Cynthia Lair
Replenish minerals: eat sea vegetables (30% minerals in every bite!) and use Celtic seas salt (16% minerals)
July 6, 2009, 9:48 am

Kristin
I love these shows. They are so great. Yummy recipes and funny stuff, too. About the comments above, I agree that food safety is important, however I think that it's a given and doesn't need to be shown. But an IDEA: do a show about how to practice food safety at home. Thanks!
July 6, 2009, 10:14 am

Kristin
...when I said do a show I mean do an episode. :)
July 6, 2009, 10:33 am

Jody
This is FABULOUS! I like using chipotle powder to add smoke as well as a little heat. My family is definitely glad I found your site. Thank you for your entertaining episodes and usefully easy and delicious recipes!
July 25, 2009, 3:13 pm

Debbie Allison
a haven't seen a 4 ounce can of tomato paste. Should I use a 6 ounce can, or just use 1/2 cup measure?
March 10, 2010, 10:05 am

Cynthia Lair
Debbie, You are right. That's a typo. I've corrected it. Thanks for catching that.
March 10, 2010, 4:23 pm

Rebecca
I may or may not have just licked this off my fingers.
November 29, 2011, 6:36 pm

Gary
I wanna know what shes doin' too..!
August 23, 2012, 6:04 pm

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