D’Ray Q-Sauce Recipe #2

This recipe is for my southern-style barbecue sauce #2. It adds umami flavor, reducing the chili powder and cumin, so they don’t dominate as in recipe #1. It also has a coarser texture.

Ingredients

• Dark Chilli Powder – 1/4 tsp

• Cayenne red pepper – 1/8 tsp

• Paprika – 1/4 tsp

• Coarse black pepper – 1/2 tsp

• Kosher salt – 1/4/ tsp

• Cumin – 1/8 tsp

• Celery seed – 1/8 tsp

• Apple cider vinegar – 1/4 cup

• Fish sauce – 1/4 tsp

• Medium tomato – peeled, trimmed, and pureed

• Blackstrap Molasses – 2 tbs

• Sorghum molasses – 4 tbs

1. Mix the dry ingredients in a small saucepan.
2. Mix in the wet ingredients.
3. Cook low and slow until it reaches the desired consistency.
4. Refrigerate for 24 hours for the flavors to blend before use.
5. Keep refrigerated.