Bea's Prize Winning Rum Chili BBQ Sauce

Every year we attend a yearly “Wing Ding” at a friend’s house and everyone is required to bring a BBQ sauce. Everyone takes a vote to decide who has the winning sauce. This is what I put together this year to bring to this event and guess what, I won, woot woot. This is on the medium heat scale.

The rum is nicely subtle and works very well with the chilies. The ingredient list may seem long but don’t let this intimidate you, these are all simple ingredients you toss in a pot and simmer together. The end result is divine!!

INGREDIENTS

1/2 cup brown sugar

1/2 cup dark rum

1/4 cup GF low sodium soy sauce

1/4 cup ketchup

1/4 cup tomato paste

1 can (127ml) chopped green chilies (I use old El Paso)

2 tablespoons Sriracha sauce

2 tablespoons white vinegar

2 tablespoons onion powder

1 tablespoon ground mustard powder

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

DIRECTIONS

Whisk all the ingredients together in a large sauce pan and bring to a boil; reduce heat and simmer until thickened, about 20 to 30 minutes.

Allow cooling and then pour into a mason jar, cover and keep refrigerated until ready to use.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.