From Kentucky Black and Carolina Gold to Alabama White and Kansas City Sweet, barbecue sauce is a hotly contested condiment. With die-hard stalwarts spread throughout the Southern US and beyond, it’s nearly impossible to pick just one style. That’s why we’ve thrown everything but the kitchen sink into our Seed Butter-based barbecue sauce for a thick, slightly sweetened, spicy, and tangy glaze for your next backyard cookout.
- 3 tablespoons neutral oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 8 ounces tomato sauce
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground mustard
- 1/8 teaspoon ground cinnamon
- 1/3 cup Maple Sunflower Seed Butter
- 1/4 cup light brown sugar, packed
- 1/4 cup unsulphured molasses
- 1/2 cup red wine vinegar
- 1/2 cup water (or more to thin)
- 1/4 teaspoon ground black pepper
Add oil to a large saucepan and heat over medium-low heat. Add smoked paprika, salt, onion powder, garlic powder, cayenne, black pepper, chili powder, ground mustard, and cinnamon to the pot and stir well until spices are blended and aromatic, about 1 minute. Add tomato sauce to the pot and cook, stirring frequently, until the tomato sauce has darkened in color and spices are combined. Switching to a whisk, add red wine vinegar, brown sugar and molasses to the pot, stirring well to dissolve the sugar and syrup.
In a separate medium bowl, whisk the Seed Butter and water together until smooth and pourable. Add the Seed Butter mixture to the pot and whisk well to incorporate. Let simmer with the lid partially on for about 10 minutes or until sauce has thickened and flavor has intensified. If sauce thickens too much, add another 1/4 cup of water and whisk well. Sauce will continue to thicken as it cools.
Store in an air-tight container in the fridge for up to 7-10 days.