Healthy alternative BBQ sauce
- 12 servings
- Serving Size:
- 2 Tbs
- Adult : 1 serving | 9-12 : ¾ serving | 5-8 : ½ serving |
This recipe is from Chef Patrick Williams II in Chicago, IL!
- 1 tablespoon olive oil
- 1/4 cup agave nectar
- 1/4 teaspoon cinnamon
- 8 ounces tomato sauce
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon cayenne pepper
- 1 clove garlic
1. To roast the garlic, peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. 2. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose.
4. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
5. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
NOTE: Allow the garlic to cool enough so you can touch it without burning yourself.
6. Use a small knife cut the skin slightly around each clove.
7. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
8. In a food processor add olive oil, peeled roasted garlic, and vinegar. Puree until all ingredients are combined.
9. Add processed garlic mixture, and the remainder of the ingredients.
10. Bring to a simmer, then let cook until mixture begins to reduce about 15 min.
11. Remove from heat and let cool.
- Agave Nectar (1⁄4 cup)
- Apple Cider Vinegar (2 tbs)
- Cayenne Pepper (1⁄4 tsp)
- Cinnamon (1⁄4 tsp)
- Garlic (1 clove)
- Olive Oil (1 tbs)
- Tomato Sauce (8 oz)