Smoky Hot BBQ Sauce – Paleo and Whole30 Compliant

• Gluten free

• Produce

  • 3 Chipotle peppers, dried
  • 2 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 1 Lime, Juice of
  • 1 Onion
  • 1 small can Tomatoes

• Canned Goods

  • 1/2 cup Applesauce, unsweetened
  • 1 can Tomato paste

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1/4 cup Date paste
  • 3 tbsp Dijon mustard, organic
  • 1 tbsp Fish sauce
  • 1/4 tsp Liquid smoke, all natural

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 1/4 cup White wine vinegar

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Liquids

  • 1 cup Water

Found on thehealthyfoodie.com

Description

Ingredients

• 1 onion, minced
• 2 cloves garlic, minced
• 1 can (6 oz) tomato paste
• 1 small can (14oz) crushed tomatoes
• ¼ cup date paste
• ½ cup unsweetened applesauce
• ¼ cup balsamic vinegar
• ¼ cup white wine vinegar
• 3 tbsp organic Dijon mustard
• Juice of 1 lime
• 2 tbsp coconut aminos
• 1 tbsp fish sauce
• 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

Directions

• 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.

Nutrition