This spicy sauce is a great pantry item. It’s great to have some on hand to use over grilled tofu or seitan. It’s also delicious with grilled vegetables.
3 dried chipotle peppers
3 tablespoons minced garlic
1 ½ cups tomato paste
1 cup apple cider vinegar
½ cup molasses
1 cup agave nectar
¼ cup Dijon mustard
¾ cup dried basil
1 teaspoon sea salt
Freshly ground black pepper to taste
½ cup shoyu or tamari sauce
Soak peppers in hot water to cover for 15 minutes. Drain and chop.
Place the chopped chipotles and the remaining ingredients with 1 cup of water in a blender and blend until smooth. The sauce will keep, covered, in the refrigerator for up to 2 weeks.
Note: Agave Nectar, a breakthrough sweetener product by Madhava Honey, is now available to consumers in local grocery and natural food stores throughout the United States. Visit online at www.madhavahoney.com