This is our Memphis style barbecue sauce created years ago in our restaurant in the Southwest. Rich in blackstrap molasses, aged cider vinegar from Apex Orchards in Shelburne, honey from Merrimack Valley Apiaries in Billerica, and a kick of chipotle hot peppers.
In 2005, 3000 miles to the northeast of southern California, the first batch of Ginger Miso Salad Dressing was bottled. Soon thereafter the owners added seven more dressings, barbecue sauces, dips, and salsa. In 2006 Appalachian Naturals canned the first batch of Organic Tomato Puree for some local farms that had an excess of tomatoes after a bumper-crop season, about 800 pounds of tomatoes. In 2016 Appalachian Naturals produced their eleventh batch of tomato puree, this time totaling over 40,000 pounds of tomatoes.
Water, tomato paste (vine ripe tomatoes), *honey, black strap molasses, sugar, *apple cider vinegar, sea salt, garlic, black pepper, applewood smoke. *Local ingredients GLUTEN FREE, LOW SODIUM