This is my favorite homemade BBQ recipe. It's simple to make and doesn't take long at all. The whole family loves it so much we use it more than ketchup.
Chop the onions and garlic, sauté in the avocado oil, and blend with the tomato sauce until smooth.
Heat the sauce and add the vinegar, seasonings, and sweeteners. Stir to combine.
In a separate bowl, combine the aminos and the cornstarch and stir until smooth. You may need to add a quarter cup of water to this mixture to make it smooth.
While whisking your hot sauce briskly, add in the the cornstarch mixture. Whisk the sauce over the heat until it thickens.
I process my BBQ sauce for 15 minutes in a hot water bath canner. This time is only a
suggestion. Do your own research, please.*
Note: Depending on the thickness of the sauce that you started with, you may need to add a bit more thickener. Your main objective is to make a sauce thick enough to not soak into your bread. No soggy buns
So... disclaimer here... canning times are a massive debate in the homestead world. Frankly, I was not even aware of these debates until I started creating content. I am going to share with you (at the end of each recipe) the amount of time that I process each sauce. This is only a suggested time. Please do your own research and feel free to go to the USDA website to find the recommended times that they give. While I am not anti-government, I am very aware that anytime I go to the government for advice on food, they will go far beyond any necessary precautions to protect themselves from any sort of law suit. I would highly recommend finding a seasoned canner in your area and asking his/her advice. You might just find that your fears will be eased and your confidence boosted