1/4 cup(s) apple cider vinegar or fermented coconut vinegar
2 tablespoon(s) grade B maple syrup
1 tablespoon(s) molasses
1 teaspoon(s) sea salt
1/2 teaspoon(s) smoked paprika
1/4 teaspoon(s) ancho chili powder
1/4 teaspoon(s) garlic powder
1/8 teaspoon(s) onion powder
Barbecue Sauce Directions
Heat oil in a medium skillet over medium-high heat.
Add shallots and cook, stirring occasionally, until soft but not brown, about 2 minutes. Add garlic and cook, stirring occasionally, for 1 minute. Stir in remaining ingredients.
Reduce heat to medium-low and cook, stirring occasionally, until mixture is reduced by a third. Let cool. Transfer to a blender and puree until smooth.