Homemade Barbecue Sauce

(Gluten Free, Dairy Free, Sugar Free, Soy Free, Vegan/Vegetarian)

Sauces and condiments  can  often be the perfect complement to a soup, dish, food, sandwich, vegetable or just about anything.   The problem is that most of these items, if store bought. are laden with a bunch of chemicals, additives and preservatives.  Although it may seem like a daunting task to make your own favorite sauces/condiments from scratch, it’s actually pretty simple.  Not only is it simple but you can create some surprisingly delicious and nutritious masterpieces made from all fresh ingredients.   This is a basic barbecue sauce  recipe made with fresh vegetables, herbs and spices.  It is extremely versatile and can be modified to your specific taste buds (sweet, savory, or spicy). Also, you can make this on the stove top or in the crockpot.  The key to any amazing sauce is the time you allow it to settle before  consuming or using in your favorite dish.  The flavors in this sauce really come alive the day after preparing and refrigerating.

 

For the blender:

10 Roma tomatoes ( cut in quarters)

4 cloves garlic (peeled)

1-2 small carrots

1/3 cup molasses

1/3 cup fresh pineapple

1 teaspoon ground mustard seed

1 tablespoon olive oil

1 tablespoon coconut aminos

1 tablespoon of cacao (or cocoa) powder

1/2 white onion (cut in half)

Optional:  1 medjool date (grated or finely chopped) to sweeten

Blend all ingredients in blender until smooth, like a puree .

For the pan:

1/2 onion (chopped)

2 cloves garlic (chopped)

1-2  teaspoons salt

1 teaspoon pepper

2 teaspoons onion powder

2 teaspoons garlic powder

Instructions:

For the stove top:

Drizzle or spray olive oil in a large pan to coat.    On medium heat, sauté the onion and garlic until tender or just beginning to brown – about 5 minutes.  Next,  add the blender puree an remaining ingredients (salt, pepper, onion powder, garlic powder) to the pan and simmer on medium-low heat for 30 minutes, stirring occasionally. Then reduce heat to low and cover.  Cook an additional 30 minutes, stirring occasionally.  Makes about 2 quarts

For crockpot/slow cooker:

Drizzle or spray olive oil in a large pan to coat.    On medium heat, sauté the onion and garlic until tender or just beginning to brown – about 5 minutes.  Next,  add all ingredients to slow cooker and cook on high heat for about 3-4 hours.  Makes about 2 quarts.

Serve immediately or let cool then refrigerate.  I think the flavors of tomato based sauces improve once settled and taste better the next day.  You can refrigerate tomato sauce for up to 4 days.

For more spice: Add 1 fresh jalapeno diced

For more sweetness: Add 1 additional medjool date  and/or 1/3 cup  more pineapple

For more smoky/savory flavor:  Add 2 teaspoons smoked paprika and 2 additional teaspoons of coconut aminos