Barbecue sauce with some kick

This recipe goes well with a variety of meats and what’s not to love about barbequed chicken in the summertime? You can almost always count on us having at least a little container of this in the refrigerator. We put it on everything from eggs to salads. Don’t be scared to throw this on top of a meatloaf or when sautéing vegetables.

6 ounces (150 g) tomato paste
1 cup (250 mL) beef stock
¼ cup (30 g) shallot, minced fine
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons apple cider vinegar
1 tablespoon avocado oil
½ teaspoon salt
1 teaspoon red pepper
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper

  1. Combine all ingredients into a sauce pan and bring to a quick simmer using medium heat.
  2. Reduce to medium low and cover for 15–20 minutes. You’ll want to stir frequently to keep it from sticking to the pan.
  3. The longer you let this simmer, the more flavor you get in the sauce. If you aren’t rushed and have at least 25–35 minutes, add an extra ½ cup (125 mL) of beef stock to the mixture at the beginning, then simmer 25-35 minutes or until the desired consistency is achieved.

Tips & Tricks—No Garlic Press? Use a microplane grater for the garlic as you are certain to bring out more flavor in the sauce.