The latest version of my home-made barbecue sauce. I switched to a little less honey, and a little more raw sugar (in place of the brown sugar I used to use), and used my General Purpose Rub v1.5 as the seasoning base.
The raw sugar makes a huge difference in the taste. The sauce had a kind of fruity/floral sweetness that rocks when balanced with the heat from the peppers.
1/2 cup honey
1/2 cup cider vinegar
1 (6-ounce) can tomato paste
1/4 cup gluten-free Worcestershire sauce
2 tablespoons tamarind concentrate or pomegranate molasses
1 tablespoon balsamic vinegar
3 tablespoons General Purpose Rub v1.5
Combine all ingredients in a medium sauce pan. Stir to combine and bring to a simmer over medium heat. Cook until all the sugar has dissolved and the sauce starts to thicken a little bit (about five minutes).
Bottle and store in the fridge. Makes about 2 cups.