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BBQ Sauce

· ½-cup diced yellow onions

· 1 clove garlic, minced

· ½-cup tomato paste

· 5 Tb Brown Sugar

· 1-cup diced tomatoes

· 1-cup ketchup

· ½-cup apple cider vinegar

· 1 Tb Worcestershire Sauce

· 2 Tb Molasses

· 2 Tb Dijon or Yellow mustard

· 1 tsp. chili powder

· 1 tsp. paprika


Turn braiser(s) on to med-high

**Reduce heat to Medium**

Add onions, cook for 20 minutes minutes, until soft. There will be some carmelization (browning) that is good.

Add tomato paste, cook for 5 minutes

Add drained tomatoes, cook for 5 minutes

**Reduce heat to Low**

Add worcestershire, vinegar, garlic, sugar and spices, cook for 5 minutes

Add ketchup, molasses and mustard, cook for 5 minutes

Puree the sauce until smooth, no lumps

Serve or chill

Roasted Chicken Thigh

1 lb Boneless-skinless chicken thighs

Season with salt & pepper

Generously cover each thigh with BBQ sauce

Roast at 350 degrees for 15 minutes\

Increase heat to 400 degrees and roast until internal temperature reaches 175 degrees

The BBQ sauce should be caramelized and a little dark.


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