Cultured Barbecue Sauce
Ingredients
- 1 Kg/2 lbs tomatoes +1-2 onions & 2 garlic cloves roasted
- 1/8 tsp cayenne
- 1/8 tsp smoked paprika
- 2 tsp chipotle
- 2 tbsp raw apple cider vinegar
- 4 tbsp whey or culturing juice
- 1/2 tsp mustard powder
- 2-3 tsp kosher or pink salt
- 1 tsp tamari
- 1/8-1/4 cup cacao
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 2-4 Tbsp coconut sugar date paste (I make my own by blending dates) raw honey or pure maple syrup (most of this will be fermented out as the live cultures will eat up the sugars during reproduction)
- 7 fresh sage leaves or 1 tsp ground sage
- 1 – 3 tsp liquid smoke to taste optional, but I do this if my veggies didn’t properly blacken
- 2 Tbsp Extra virgin olive oil reserved to seal out bad bacteria
Instructions
- Roast tomatoes, onions and garlic at 425° for 45 minutes or until blackened. Set aside to cool.
- Sanitize your 1 liter or quart jar and lids if using. I place them in the oven at 180° Fahrenheit for a few minutes. My British ovens were usually 75° Celsius.
- Place all ingredients in high powered blender or food processor (wet in the bottom, dry on top) but reserve the olive oil.
- Blend until smooth.
- Pour the paste into the sanitized jar. I usually scrape all of it in the keeping 2″ at the top at least for expansion.
- Cover with the olive oil and seal the jar with the clip top or the fermenting air lock and lid.
- Leave to ferment for 2-7 days, depending on taste. The longer you leave it the less sugar you will have in the final ferment so taste it as needed but be mindful to use sterile spoons.
Notes
I like to keep it in these cool little oxo chef bottles but a glass jar is just fine.
Condiment to your saucy heart’s desire!