|
3 Portabello Mushrooms, Sliced into thick strips
|
|
2 cups Sundried tomatoes
|
|
2-3 tbsp Cold pressed virgin olive oil
|
|
2 tbsp Gluten free worschester
|
|
2 tbsp Gluten free tamari
|
|
1 tbsp Apple cider vinegar
|
|
2 tbsp Garlic powder
|
|
2 tbsp Onion powder
|
|
4 tbsp Raw honey
|
|
|
|
1/2 tbsp Chipotle spice
|
|
1/2 tsp Pink himalayan salt
|
|
20 turns of Cracked pepper
|
|
Add enough water to reach the desired consistency of your BBQ Sauce.
|
|