Thanks to Sunshine Coast Paleo Lifestyle Meetup Group member Andrea for sending us this winning recipe!
Andrea kindly gave us a batch a few months ago and we loved it. Clint was eating it with a spoon it was that good, so we thought it about time to give you guys the recipe so you too can make and enjoy this deliciousness!
SMOKEY HOT BBQ SAUCE
Yields approx. 2 cups
NF based on approx. 1/4 cup
What you’ll need:
1 onion, minced
2 cloves garlic, minced
1 can tomato paste
1.5 cups fresh organic crushed tomatoes
¼ cup pure date paste
½ cup unsweetened pure applesauce
1/4 cup organic balsamic vinegar
1/4 cup white wine vinegar, or apple cider vinegar, or coconut vinegar
3 tbsp organic Dijon mustard
Juice of 1 lime
2 tbsp coconut amino’s
1 tbsp fish sauce (omit if can’t find paleo version)
2-3 tbsp fresh ginger, grated
¼ tsp ground cloves
½ tsp ground cinnamon
1 tsp smoked paprika
3-4 dried chipotle peppers, chopped
1 cup water
¼ tsp all natural liquid smoke (omit if can’t find paleo version and just add more paprika)
Now do this:
Add all the ingredients to your blender or food processor and process until completely reduced to a fine, liquid puree.
Transfer that puree to a medium saucepan and bring to a boil. Lower the heat, partly cover and simmer for 45 to 60 minutes, stirring from time to time, until the sauce is nice and thick and darker in color.
Kill the heat and let the sauce come down to room temperature.
If you want a really smooth BBQ sauce, pass it through a fine mesh sieve (you will have to help it through by swirling it around with a ladle), otherwise, just transfer it straight to an airtight container and refrigerate.
This BBQ sauce gets better after sitting in the fridge for a few days and it will keep for 2-3 weeks in the refrigerator.