Gochujang Barbeque Sauce

This is a unique barbeque sauce I made using heirloom tomatoes from my backyard. For longer storage, can the sauce in a water bath. Make sure the water completely covers Mason jars, and the water reached a rolling boil for 15 minutes. If using the sauce within the next week, store it in the refrigerator.

Step: 1

Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.

Step: 2

Fill a blender with the sauce. Puree until smooth.

Step: 3

Strain sauce through a sieve and pour into sterilized Mason jars.

Per Serving: 31 calories; protein 0.6g; carbohydrates 7.1g; fat 0.1g; sodium 116.5mg.

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