Red Pepper Asian Fusion BBQ Sauce (Chipotle)
Red Pepper Asian Fusion BBQ Sauce (Chipotle) is lovely on veggies, fish and meat, with rice or quinoa, etc. Use your imagination and apply it to it. This recipe I use miso paste for the underlying base, then add lots of veggies! red onions, red pepper, garlic and ginger. Then make a ASIAN FUSION with coconut aminos, sesame oil, rice vinegar – these make it have umami and garlicky goodness flavors. Then my husband requested I add one more item that he loves – Chipotle. There you go – an amazing BBQ Sauce is created.
Which diet is this Red Pepper Asian Fusion BBQ Sauce (Chipotle) suitable for?
Vegan – Yes.
Vegetarian – Yes.
Gluten-free – Yes.
Dairy-free – Yes.
Paleo – Yes.
Keto – Yes.
This Red Pepper Asian Fusion BBQ Sauce (Chipotle) is:
- nut-free
- egg-free
- Easy to make!
- Enjoy!
How to store Red Pepper Asian Fusion BBQ Sauce (Chipotle):
Store in fridge up to 1 week. Or store in freezer for upto 2 months.
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Pair this Meal with:
We love it with fish – salmon or black cod are our favorites.
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Quinoa or Rice. We used white basmati rice, that has a much lower glycemic index than jasmine. I added a handful of nuts to add fiber since the white basmati rice has its fiber removed.
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Lively Life recipes to pair it with:
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Red Pepper Asian Fusion BBQ Sauce (Chipotle)
Ingredients
BLEND these ingredients together in blender
- 1.5 cups water
- 1 tbsp miso paste mix into water
- 1/2 red onion chopped
- 1/2 cup red pepper chopped
- 8 cloves garlic peeled
- 1 ginger thumbsize
- 1 tsp sesame oil
- 3 tbsp coconut aminos or soy sauce
- 2 tbsp rice vinegar
- 1 tsp ground black pepper
- 1 chipotle pepper optional but oh so good
Make Sauce: transfer to medium sauce pot, bring to boil over medium-high heat. Reduce by 1/3.
- 2 tbsp arrowroot flour or tapioca starch
- 1/4 cup water
Mix thickening starch into water and blend. Then add to sauce pot and thicken sauce more over heat.
Instructions
- BLEND these ingredients together in blender – miso paste, water, onion, red pepper, garlics, ginger, coconut aminos (or soy sauce or tamari sauce), sesame oil, rice vinegar, and black pepper.
- Make Sauce: transfer blended ingredients to medium sauce pot, bring to boil over medium-high heat. Reduce by 1/3. About 20 minutes boil.
- Add arrowroot flour or tapioca starch to 1/4 cup water and whisk. Add to sauce pan to thicken sauce. Take off heat once you have the thickness you want.
- Cool. Store in fridge for one week. Or freeze.
