All of the supermarket brands of barbecue sauce and similar sauces are out of bounds because of tomatoes, spices, soya or other nasties. This recipe however is safe, but be careful which brand of liquid smoke you pick – the safe, soya-free one is Colgin, http://www.colgin.com/index.php – this is also available on Amazon.
The recipe doesn’t always require the smoke liquid and works well without.
1/2 tsp of extra virgin olive oil,
3/4 cup of chopped onion,
3/4 cup of grated carrots,
2 cloves of garlic crushed,
1tsp of hickory smoke liquid(optional),
1/2 cup of honey or sugar (honey is best),
1/2 cup of pure dark molasses (aka black treacle)
1/4 tsp sea salt
10-15 turns of cracked black pepper,
1/2 cup of white vinegar (apple cider or rice wine)
pinch of all or any of these; cumin, cayenne pepper, chilli, paprika.
May also need some water.
Cover the bottom of a medium pan with olive oil, sauté the onion and carrots until soft and tender, then add the garlic stir and sauté some more. Add the vinegar, hickory smoke, honey, molasses, salt, pepper and spices simmer for 20mins or so. Increase to medium/high heat and cook for another 10mins stirring constantly. Refrigerate for 20mins and then blend until smooth. Can be served at room temp, chilled or as a marinade. Store in the fridge