Course Appetizer, dinner, lunch, Main Course, Side Dish
2tbsp.Avocado oilvegetable or canola will work too
1Shallotfinely chopped, (onion will work too)
3/4 cupApple Cider Vinegar(I have used red wine vinegar in a pinch and it was great)
1/2 cupWorcestershire Sauce
1/2cupBrown SugarWhite sugar will work also.
1 1/2tbspChili Powder
1/2tspCayenne PepperI have used Tabasco Sauce instead on many occassions.
1/2tspred pepper flakesoptional
Salt and Pepperto taste
Heat the oil over medium heat and saute the shallots for about three minutes
Add the garlic and sauté for another few minutes until translucent.
Add the Ketchup, Vinegar, Worcestershire Sauce, sugar, chili powder, cayenne and cumin, red pepper flakes, salt and pepper. (Don't put the vinegar first, the smell will burn your eyes. Like cutting onions x 100)
Mix and bring to a soft boil, then reduce heat and let simmer for at least 20 minutes. It will thicken up.
Makes about 3 cups.
This recipe is easily adaptable and freezes great. I hope you enjoy it!
Keyword barbecue,, dinner, easy recipe, family dinners, food allergy friendly, gluten free, grilling, home cooking, vegetarian friendly