This smoky, tangy sauce starts with rich tomato paste whisked with apple cider vinegar and maple syrup for that classic sweet-heat balance, then gets its deep umami backbone from coconut aminos instead of anything soy-based. Smoked paprika, garlic powder, onion powder, and a touch of dry mustard build layers of savory flavor, while a pinch of cayenne brings optional heat for anyone who likes it spicy. Simmering low and slow thickens everything into a glossy, spoon-coating sauce that clings perfectly to ribs, chicken, or grilled veggies. Since it's built from simple pantry staples with no thickeners or fillers hiding in the mix, it's an easy one to keep stocked for a gluten free grilling season. Once cooled, it stores beautifully in the fridge for up to two weeks, so you can slather it on everything from burgers to roasted cauliflower whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Combine the tomato paste, water, apple cider vinegar, maple syrup, and coconut aminos in a medium saucepan. Whisk until smooth.
Add the smoked paprika, garlic powder, onion powder, dry mustard, black pepper, salt, and cayenne, if using. Whisk again until fully incorporated.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
