Ingredients

The following ingredients have 2 Servings
  • 8 Medjool Dates, pitted, soaked & drained
  • 6oz tomato paste
  • 15oz canned tomato sauce (1 3/4 cups)
  • 1/4 cup coconut aminos
  • 1/4 cup balsamic vinegar
  • 1/3 cup apple cider vinegar
  • 3 TBS stoneground or dijon mustard
  • 1 TBS chili powder
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne (more or less depending on spice factor)

Instruction

  • In high speed blender or food processor, add all ingredients–making sure Medjool dates have been pitted, soaked and drained–and blend until smooth. 2.
  • Transfer mixture to medium pot and allow to simmer for 20 minutes – BBQ sauce will become more flavorful and thicken slightly after simmering. 3. R
  • move from heat and allow BBQ sauce to cool in pot for 20 minutes. 4. T
  • ansfer cooled sauce to 16oz jar– Option to strain BBQ sauce through fine mesh strainer for a smoother sauce, patting sauce with spoon or back of measuring cup to strain. 5. Sto
  • e BBQ sauce in fridge – use within two weeks. Enjoy on your favorite burger, use for pulled pork, grilled chicken, or even great for dipping sweet taters!