Agave Nectar Recipes
Barbeque Sauce
Makes about 4 cups
Our barbeque sauce is a pantry staple. We serve it with grilled tofu and tempeh as well as with burgers and sandwiches. It is absolutely scrumptious!
Ingredients:
3 dried or canned chipotle peppers
1 cup hot water
1 tablespoon minced garlic
1 1/2 cups tomato paste
1 cup apple cider vinegar
1/2 cup shoyu or tamari soy sauce
1/2 cup molasses
1 cup Madhavas Amber Agave Nectar
1/4 cup mustard
2 teaspoons dried basil
Pinch of salt
Freshly ground black pepper to taste
1. Soak the peppers in hot water for 15 minutes. Drain and discard the liquid.
2. Put the peppers and all of the remaining ingredients in a blender and blend until smooth. Taste and adjust the seasonings, adding more molasses if you prefer a thicker, sweeter sauce. The sauce will keep in the refrigerator, covered, for up to a week.
Recipe courtesy of The Candle Café Cookbook by Joy Pierson and Bart Potenza