Ingredients
- Finely chopped half a white onion
- Chopped three pounds of colorful heirloom tomatoes
- Added a half cup of apple cider vinegar for a tangy kick
- Sprinkled a quarter cup of light brown sugar, firmly packed
- Blended in three tablespoons of umami-rich Worcestershire sauce
- Incorporated three tablespoons of spicy gochujang, the Korean hot pepper paste
- Mixed in two tablespoons of soy sauce for depth of flavor
- Drizzled a tablespoon of rich molasses for sweetness
- Crushed four aromatic cloves of garlic
- Squeezed in one and a half teaspoons of zesty lime juice
Step 1
Begin by gently heating a generously sized saucepan on medium heat. As the pan warms up, toss in the onion and sauté it until it turns soft and translucent, which should take around 5 minutes. Next, introduce a medley of flavors to the pan - the juicy tomatoes, tangy vinegar, rich brown sugar, savory Worcestershire sauce, spicy gochujang, umami-packed soy sauce, sweet molasses, pungent garlic, and zesty lime juice. Let this vibrant concoction come to a gentle simmer, then remove it from the heat, allowing the flavors to meld and cool for a minimum of 15 minutes.
Step 2
Now, it's time to blend this aromatic sauce to silky perfection. Carefully transfer it to a blender and blitz until velvety smooth. For a flawless finish, strain the sauce through a fine sieve, ensuring a velvety texture, before pouring it into clean, sterilized Mason jars.
Extra Tips & Suggestions
- 1. Keep it Cool : Store your gochujang BBQ sauce in the refrigerator to maintain its freshness and preserve its flavor.
- 2. Label with Love : Use cute labels or colorful stickers to mark your container of gochujang BBQ sauce with the date it was made. This will help you keep track of its shelf life.
Reviews
Jaylene
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Darwin
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