Agave Nectar Recipes
Chipotle Barbeque Sauce
Makes 5 cups
This spicy sauce is a great pantry item. It's great to have some on hand to use over grilled tofu or seitan. It's also delicious with grilled vegetables.
Ingredients:
3 dried chipotle peppers
3 tablespoons minced garlic
1 1/2 cups tomato paste
1 cup apple cider vinegar
1/2 cup molasses
1 cup Madhava's Amber Agave Nectar
1/4 cup Dijon mustard
3/4 cup dried basil
1 teaspoon sea salt
Freshly ground black pepper to taste
1/2 cup shoyu or tamari sauce
1. Soak peppers in hot water to cover for 15 minutes. Drain and chop.
2. Place the chopped chipotles and the remaining ingredients with 1 cup of water in a blender and blend until smooth. The sauce will keep, covered, in the refrigerator for up to 2 weeks.
Recipe courtesy of The Candle Café Cookbook by Joy Pierson and Bart Potenza