It’s summer and everyone’s grilling and I can’t eat any of the BBQ sauces. But I’m not feeling sorry for myself. No Ma’am! I’m going to be making these gluten-free, grain-free, dairy-free, cane sugar-free, soy-free sauces this August.
This recipe (and the picture above) are both from Heidi over at Adventures of A Gluten-free Mom!
This recipe (and the picture above) are both from Diane Eblin over at The Whole Gang!
Cut peppers in half and take out the seeds and membranes. Use caution as these peppers are beyond hot. I wore rubber gloves to protect my hands and the rest of me.
Place peppers into pot and add 1 cup water and then enough vinegar to cover the peppers. Bring to a boil and then simmer for 15-30 minutes until cooked. Let them cool off a little before you add them into your blender. Don’t add all of the liquid or your mustard will be too runny.
After the peppers and some of the liquid, add to the blender the garlic. Puree until smooth. Then add in 1 whole cucumber and puree. Pour the mixture out into a bowl and add in the yellow mustard, salt and pepper to taste. I like Annie’s Organic mustard but you can use any gluten free mustard. If it is too thick add in more of the liquid you reserved from cooking the peppers. Save this liquid. You can add it to many other dishes for a spicy touch.
Now if this mustard is way too hot, cut it with the plain mustard.
This recipe (and the picture above) are both from Elana over at Elana’s Pantry!
Gluten Free BBQ Sauce
Serves 6 -makes enough sauce for one whole chicken or 4 breasts
Now get grilling!
Oh, and by the by….
Follow me on twitter
Love me on facebook
Get on my mailing list!!!!