Medjool Date-Sweetened Barbecue Sauce

When you're cutting out refined sugar, look no further than this Paleo-friendly homemade barbecue sauce.

Cook Time:
20 mins
Hands On Time:
20 mins
Roast Time:
15 mins
Total Time:
55 mins
Servings:
29
Yield:
3 2/3 cups

Ingredients

  • 6 medium roma tomatoes

  • 1 medium onion, cut into thin wedges

  • 2 fresh jalapeño peppers, halved and seeded*

  • 4 cloves garlic

  • 2 tablespoon olive oil

  • 1 cup water

  • 1 6 ounce can tomato paste

  • cup cider vinegar

  • 2 pitted whole Medjool dates

  • ½ teaspoon dry mustard

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cumin

  • ¼ teaspoon sea salt

Directions

  1. Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Place tomatoes, onion, jalapeño peppers, and garlic in prepared pan; drizzle with oil. Roast 15 minutes or until tender and lightly charred.

  2. In a large saucepan combine roasted vegetables and remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Cool slightly.

  3. Blend with an immersion blender until smooth. (Or transfer to a blender or food processor; cover and blend or process until smooth.) Store in freezer up to 3 months. Thaw in refrigerator before reheating.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Tip

For a spicier version, leave seeds in one or both of the jalapeño peppers.

Nutrition Facts (per serving)

24 Calories
1g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 29
Calories 24
% Daily Value *
Total Fat 1g 1%
Sodium 67mg 3%
Total Carbohydrate 4g 1%
Total Sugars 2g
Protein 1g
Vitamin C 5.2mg 26%
Calcium 8mg 1%
Iron 0.3mg 2%
Potassium 124mg 3%
Folate, total 4.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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