Maple Chipotle Barbeque Sauce

Great on hamburgers, turkey burgers, chicken, or pork!

Makes about 1-1 1/4 cups


2 fat cloves of garlic, smashed and minced fine

2 Tbsp of Flying Olive Chipotle Extra Virgin Olive Oil or Harissa Extra Virgin Olive Oil or, 1 of each, or a Single Varietal Extra Virgin Olive Oil of Choice (note: I'm a wimp, but I usually use 1 Tbsp of Chipotle and 1 Tbsp of Harissa.  The sauce has just a little kick. Adjust according to your own taste!)

½ cup Flying Olive Maple Balsamic Vinegar

2 Tbsp low salt soy sauce

½ cup ketchup

½ cup maple syrup, brown sugar, Splenda brown sugar, honey, or sweetener of choice

2 Tbsp Dijon mustard

¼-? tsp Washington Smoked Salt or Applewood Smoked Bacon Salts of the Earth* or plain sea salt.  Add more to taste Freshly
ground black pepper


Add Flying Olive Extra Virgin Olive Oil to a skillet or sauté pan heated on medium.  Add the garlic and sauté until it starts to become fragrant, about 1 minute.  Add Flying Olive Maple Balsamic Vinegar, soy sauce, ketchup, brown sugar, Dijon mustard. Bring to a simmer and cook for about 10 minutes.  Add salt and pepper to taste.  The barbeque sauce is done when it coats the back of a spoon.  If desired, strain out the garlic pieces for a smoother sauce.

Let cool and store in the refrigerator for up to 2 weeks.

Submitted by Barb L.

* Available in the Eastgate store