Sadness. The answer is sadness.
I was craving this interesting BBQ cauliflower salad, so Joe & I added BBQ sauce to the grocery list. Now, as I’ve mentioned before, we shop at a co-op that’s part organic store, part health food shop, part standard grocery. There were four BBQ sauce options. All bottles were at least $5. We’re really, really trying to use $60 cash–to prevent overspending–on groceries each week including splurges.
Joe was eyeing some grapefruit Perrier that was on sale, so we already knew what our splurge was. I decided to spend less money & get more sauce by just making our own. I looked at the ingredient labels of the sauces. We really only needed to buy two inexpensive ingredients: heat + a large can of crushed tomatoes. Chipotle peppers in adobo were in the clearance section, so was a random collection of tomatoes. Check, double check.
I scanned the Internet & the cupboards. This veganized BBQ sauce is the result–all what we happened to have on hand & what seemed to be the essential components of a good sauce.
- 2 green onions–but just the white part, until it gets flimsy & green
- 2 garlic scapes (or 2 cloves of garlic)
- 1 tablespoon of coconut oil (+ 1/2 cup of oil to just go ahead and pour all over your stove & your toes & the kitchen you just cleaned Friday)
- 1 28-ounce can crushed tomatoes
- 1 chipotle pepper in adobo (good & coated in sauce)
- 6 (fluid) ounces apple cider vinegar
- 2 (fluid) ounces amber agave nectar
- 2 tablespoons molasses
- 2 tablespoons lime juice
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1/2 teaspoon soy sauce
- 3 tablespoons yellow mustard
- 1/4 teaspoon ground clove
- sprinkle (1/8 teaspoon?) of crushed bay
Bring to a boil, then reduce heat & simmer for two hours. Toss in the food processor. Blend until smooth, and simmer for an additional 30 minutes.
Now–hours later–I understand why it’s so expensive! These local farmers are spending days making this stuff & using an entire spice rack.