Smoky, tangy, and sweet, this balsamic barbecue sauce can literally be put on anything. It’s great on chicken, steak, ribs, meatballs, tofu, you name it. It’s that good! We sauteed the onions in the olive wood smoked extra virgin olive oil and added a smoked sea salt to give this sauce a smoky flavor. Our traditional balsamic compliments the sweetness of the brown sugar and molasses by giving it the right amount of tang. You can use any dark flavored balsamic for another depth of flavor. Make this sauce more or less spicy. You really can’t go wrong.
What you’ll need:
1 15 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons Olive Wood Smoked Olive Oil or any other UP extra virgin olive oil of your choice
1 small white onion, minced
1 tablespoon soy sauce
1 tablespoon brown mustard
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (or more for a spicier sauce)
2 teaspoons smoked sea salt or (2 teaspoons smoked paprika + 2 teaspoons sea salt)
fresh ground pepper to taste
In a small sauce pan, simmer onion in olive oil until softened, about 5 minutes. Add tomato sauce, brown sugar, molasses, balsamic vinegar, soy sauce, mustard, garlic powder, cayenne pepper, salt, pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, stirring frequently, for about 30 minutes. Allow it to cool down for a few minutes. Transfer sauce into a blender and blend until smooth. It can be used immediately or pour it in a glass jar and refrigerate for later use. Sauce is good for a month.