Agave Nectar Chipotle Barbeque Sauce

Chipotle Barbeque Sauce 

Makes 5 cups

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

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