1 (28-ounce) can crushed tomatoes
1/2 cup maple syrup
1/2 cup firmly packed light brown sugar
3 canned chipotle peppers in adobo sauce, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
6 tbsp lemon juice
4 garlic cloves, minced
2 tbsp dry mustard
2 tsp sea salt
2 tsp freshly ground black pepper
Bring to a boil over medium-high heat.
Reduce heat, and simmer 30 to 35 minutes or until sauce is thickened and reduced by 1/4.
Refrigerate in an airtight container up to 2 weeks. Makes 4 1/2 cups.
Related Recipe: Fall-off-the-Bone Baby Back Ribs
Comments
Post a Comment