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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Homemade Sriracha Barbecue Sauce

    Homemade Sriracha Barbecue Sauce

    4
    By Alisa Fleming on May 28, 2018 Condiments and Salad Dressings, Dairy-Free Recipes, Sauces

    Sriracha is a Thai hot sauce made from fresh red chilies, and a favorite condiment in our home. I’d never thought to make it from scratch, but this recipe for sriracha barbecue sauce is enticing. Made with fresh Fresno chilies, it offers exciting spice and warm, energetic flavor.

    Homemade Sriracha Barbecue Sauce Recipe (Dairy-free, Gluten-free, Allergy-friendly & Plant-based)This sriracha barbecue sauce recipe was shared with us by McCormick. 

    This sriracha barbecue sauce is the perfect complement to Memphis spice-rubbed and grilled pork ribs, for a nice combination of heat and sweet. It’s also versatile enough to be used with other grilled meats like chicken wings, pulled pork and even as a hamburger condiment. Or, since this sriracha barbecue sauce recipe is vegan on its own, you can use it as a glaze on tofu or your favorite meat alternative.

    Special Diet Notes: Sriracha Barbecue Sauce

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

    Homemade Sriracha BBQ Sauce
     
    Print
    Prep time
    10 mins
    Cook time
    12 mins
    Total time
    22 mins
     
    Author: McCormick
    Serves: 1¼ cups sauce
    Ingredients
    • ¾ pound fresh Fresno chilies*, stemmed and coarsely chopped, do not remove the seeds
    • 4 cloves fresh garlic
    • 1 can (8 ounces) tomato sauce
    • ½ cup water
    • ¼ cup firmly packed light brown sugar
    • ¼ cup molasses
    • ¼ cup white vinegar
    • 1 teaspoon smoked paprika
    • 1 teaspoon gourmet Sicilian sea salt (or ordinary sea salt)
    Instructions
    1. Mix all of the ingredients in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool to room temperature.
    2. Spoon the mixture into your blender and cover. Blend on medium speed for 2 minutes or until smooth. Alternatively, you can use an immersion blender to puree the sauce in the saucepan.
    3. Strain through a sieve to remove any remaining seeds.
    Notes
    Chili Option: You can substitute red jalapeno or serrano chilies for the Fresno chilies, if desired.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Natalie Ellis on May 29, 2018 8:24 pm

      Looks so tasty! Summer is coming and all I’m thinking about is many bbq party is waiting for me xD
      So it’s such a nice thing if I can change flavors everything I have it! Thanks for sharing!

      Reply
    2. Donna Thall on August 29, 2014 4:34 am

      Can you can this sauce using a water bath canner after it is made?

      Reply
      • Alisa Fleming on August 29, 2014 7:45 am

        Gosh, I’m not an expert canner, so I’m not sure Donna!

        Reply
    3. Shirley @ gfe & All Gluten-Free Desserts on August 28, 2014 5:39 pm

      Wow, I am impressed! I’ve never heard of Fresno chilies and doubt I could get them, so I’m glad you offered a sub. What a great recipe, Alisa!

      Shirley

      Reply

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