Cultured Barbecue Sauce… Minus the Nasties

Cultured Barbecue Sauce… Minus the Nasties

One of the first things I learned to ferment was barbecue sauce. I had always wanted to give it a go, but my newfound resistance to refined sugars and the discovery that I could inject nearly any food with probiotics naturally put me over the edge. I came up with it alongside my fermented ketchup recipe (I have always hated ketchup but loved Australian tomato sauce for its vinegar kick).

The first time was a charm, which almost never happens, and then I had the challenge of recreating it.

It is still in process, but this recipe is pretty darned good and relatively easy.

I love it with sweet potato fries as well as an ingredient in my pizza sauce regime.

Give it a go and let me know how you like it!

Tomatoes and onions in the pre roast phase

Fermented Barbecue Sauce



Roast tomatoes, onions and garlic at 425° for 45 minutes or until blackened. Set aside to cool.

Sanitize your 1 liter or quart jar and lids if using. I place them in the oven at its lowest temperature for a few minutes. 170° Fahrenheit in an American oven. My British ovens were usually 75° Celsius.

Place all ingredients in high powered blender or food processor (wet in the bottom, dry on top) but reserve the olive oil.

Blend until smooth.

Pour the paste into the sanitized jar. I usually scrape all of it in the keeping 2″ at the top at least for expansion.

Cover with the olive oil and seal the jar with the clip top or the fermenting air lock and lid.

Leave to ferment for 2-7 days, depending on taste. The longer you leave it the less sugar you will have in the final ferment so taste it as needed but be mindful to use sterile spoons.

I like to keep it in these cool little oxo chef bottles but a glass jar is just fine.

Condiment to your saucy heart’s desire!

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