The base of this recipe is the same base for the tomato sauce recipe. Currently trying out a different version to see if it’s more a tang (although this is tangy).
Ingredients:
1 can Beets, drained
1 can Carrots, drained
1 Tbs Brown Sugar
2 Tbs Black Strap Molasses
3/4 tsp smoked salt
6 Tbs coconut Aminos
1/4 c Water
1 Tbs Paprika (more if you want it spicy, this imparts very little heat)
1/2 tsn Pepper
1 Tbs Olive oil
5 Tbs Coconut Vinegar
Pure till smooth. Heat over Med heat for about 5 minutes to release/marry flavors.
Makes about 3 to 4 cups.
Notes:
I am a chronic under salter, and the ratios above could probably be more salty. I tasted mine as I went and then heated it once I had the flavor profile I wanted.
If you used Sesame oil instead of olive oil and add more brown sugar, you’ll achieve a more teriyaki like flavor.
If you wanted a thicker sauce, do not add water.
This recipe was modified from here.
